Honey Cinnamon Zucchini Bread

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 Honey Cinnamon Zucchini Bread is unbelievably moist thanks to shredded zucchini and olive oil. The taste is out of this world with the addition of honey and cinnamon, and this easy bread reminds me of fall!

A stack of honey cinnamon zucchini bread slices, stacked up on parchment paper.

Making quick bread is one of my favorite things to do in my spare time, right behind making yeast breads. There is something so amazing when you see the finished product, and then there is the fantastic aroma. I’ve had many people comment about the “bakery smells” when they walk in our house. 😀

While I love my mom’s Chocolate Zucchini Muffin recipe, I love keeping it simple with this recipe.

  • one large loaf (or two smaller ones)
  • olive oil instead of butter or canola
  • some honey to sweeten and give it an interesting taste
  • and of course, LOTS of zucchini!
Overhead shot of a loaf of zucchini bread in a loaf pan, on a wooden board.

Ingredients needed for Honey Cinnamon Zucchini Bread:

  • Eggs – You’ll need two large eggs.
  • Olive Oil – I love the distinct, lovely flavor this gives to zucchini bread.
  • Brown Sugar PLUS Honey – Use a combo of sweetener to make this so YUMMY.
  • Vanilla – Of course!
  • Zucchini – I used a chopper to shred enough zucchini to fill a 2-cup measuring cup
  • Flour – All-purpose flour makes this a lighter bread.
  • Salt, Baking Soda, and Baking Powder – You need all of these!
  • Cinnamon – One of my favorite spices and gives this that fall flavor that I crave.
Overhead shot of a clear bowl of the bread batter, with the shredded zucchini on top.
Overhead shot of a loaf pan with zucchini bread batter.

How to make Honey Cinnamon Zucchini Bread:

  1. Prep. Preheat oven to 350 degrees, and prepare one large loaf pan with baking spray.
  2. Shred zucchini. Use a chopper or box grater to shred the zucchini. Leave the skins on!
  3. Make batter. Combine the wet ingredients – the eggs, olive oil, brown sugar, honey, vanilla, and shredded zucchini. Use another bowl to combine the dry ingredients – the flour, salt, baking soda, baking powder, and cinnamon. Pour the dry ingredients into the wet, and combine until just mixed. Pour the batter into the prepared loaf pan.
  4. Bake. Bake the zucchini bread for approximately 45 minutes, or until the center is done after testing with a toothpick.
  5. Cool. Let the bread sit in the pan for about 5-10 minutes, and then remove to a cooling rack.
  6. EAT.

NOTE: The batter will be thick. The zucchini will help to lighten it during the baking process.

Other easy zucchini recipes for you to try:

Shot of the side of sliced zucchini bread, on a wire rack.

Should I dry the zucchini?

No, the shredded zucchini should NOT be dried for this recipe. The moisture helps make this bread super moist. When I bake with zucchini, I don’t dry it. When I cook with it, I normally do.

How do you know when zucchini bread is done?

There are two things I usually do to determine if the bread is done. One, I push down slightly in the center of the loaf, and if it’s jiggly, I bake it longer. And two, I use a toothpick and insert it in the loaf (a couple of different places) to see if it comes out clean. If it’s wet, then leave the bread in for longer. Just be careful to avoid over-baking.

Confession: My fam likes quick bread to be slightly “gooey” in the center. SO…I usually take the bread out of the oven when the toothpick comes out slightly wet. But you do you!

Close up shot of a buttered slice of zucchini bread, on a rack.

Kitchen Tools used for this recipe: (Affiliate Links)

Make this quick bread next: Easy Banana Bread

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

Overhead shot of a loaf of zucchini bread in a loaf pan, on a wooden board.

Honey Cinnamon Zucchini Bread

Honey Cinnamon Zucchini Bread is unbelievably moist thanks to shredded zucchini and olive oil. The taste is out of this world with the addition of honey and cinnamon, and this easy bread reminds me of fall!
5 from 11 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: honey cinnamon bread, quick bread, zucchini bread
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8 thick slices
Calories: 415kcal
Author: Sue Ringsdorf

Ingredients

  • 2 large eggs
  • 2/3 cup olive oil
  • 2/3 cup brown sugar
  • 1/3 cup raw honey
  • 2 teaspoons vanilla
  • 2 cups shredded zucchini – leave skins on
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 ½ teaspoons cinnamon

Instructions

  • ** This recipe makes one large loaf or two smaller ones. I've found that making smaller ones is often easier to get the center done.
  • Preheat oven to 350 degrees. Prepare a loaf pan with baking spray.
  • Shred the zucchini in a chopper or food processor.
  • In a large mixing bowl, combine the wet ingredients – the eggs, olive oil, brown sugar, honey, vanilla, and shredded zucchini. Mix well.
  • In a separate mixing bowl, mix together the dry ingredients – the flour, salt, baking soda, baking powder, and cinnamon. 
  • Pour the dry ingredients into the wet ingredients, and stir until just combined.
  • Pour batter into the loaf pan. Bake for 45 – 50 minutes, or until your desired doneness.
  • Remove bread to cooling rack. Store in airtight container or freezer bags.

Notes

This bread freezes well up to three months.

Nutrition

Calories: 415kcal | Carbohydrates: 55g | Protein: 5g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 53mg | Sodium: 457mg | Potassium: 216mg | Fiber: 1g | Sugar: 30g | Vitamin A: 139IU | Vitamin C: 6mg | Calcium: 58mg | Iron: 2mg

27 Comments

  1. Delicious! I’ll cut the brown sugar in half next time, but this was really good!

  2. Can this be made into muffins?

    1. Suebee Homemaker says:

      Yes, it sure can!

  3. Alice Easom says:

    Really delicious, not too sweet bread perfect with coffee

    1. Suebee Homemaker says:

      Thanks so much Alice! 🙂

  4. Corinne D'Silva says:

    My husband and I love this zucchini bread! And so do our neighbors! It’s so moist and not too sweet.

    1. Suebee Homemaker says:

      Thanks Corinne!

  5. Can I substitute butter for the olive oil?

    1. Suebee Homemaker says:

      Yes, you can use butter instead of olive oil.

  6. Yum! Made it today. So good! Thank you for a great recipe!

    1. Suebee Homemaker says:

      Thank you so much, Denise!

  7. Have you done a gluten free version? I have GF flour, oat flour, almond flour.

    1. Suebee Homemaker says:

      Hi Rosie, Gluten free baking is not my specialty. Sorry about that!

  8. Ann Klyza says:

    I just made two loaves. Very nice bread. I love the ingredients to make a loaf that tastes great.
    Thank you for sharing.

    1. Suebee Homemaker says:

      Thank you so much, Ann! I’m glad you enjoyed it! 🙂

  9. Made my first time loaf this morning…on the cooling rack…my kitchen smells wonderful…can’t wait to try!

    1. Suebee Homemaker says:

      Yay! I hope you enjoy it as much as we do! 🙂

  10. Tried this recipe this morning. It was excellent and easy.
    I purchased USA pans recently. I’m so very pleased with these pans. I purchased two 9 x 5” and two 8 x 4”. They are the best and worth the investment. I have been baking for over 45 years and highly recommend these pans. I will be looking for USA muffin pans next.

    1. Suebee Homemaker says:

      Hi Jan! I’m so glad you enjoyed the zucchini bread. And yes, I LOVE the pans too. I’ve bought several as well!

  11. I love this recipe and find myself skipping to step 6 when possible!

    1. Suebee Homemaker says:

      The BEST step! 🙂

  12. Mariana Diez says:

    yumm! I saving this recipe to make over the weekend.

    1. Suebee Homemaker says:

      That’s great, Mariana! Let me know how you like it! 🙂

  13. Shija Amani says:

    What alternatives available for honey (when you don’t have any.)

    1. Suebee Homemaker says:

      Hi Shija! You can just leave the honey out and add extra brown sugar. Enjoy!

  14. I ❤️ the new addition to your bread collection. This is especially great with your morning coffee!

    1. Suebee Homemaker says:

      Coffee and zucchini bread are the best combo!

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