Honey Cinnamon Zucchini Bread combines fresh zucchini with honey, cinnamon, molasses, coconut oil, buttermilk, white whole wheat flour, and brown sugar – to make the most interesting quick bread. The taste is out of this world and reminds me of fall!
I definitely have a thing for quick breads and muffins. The evidence is HERE if you want to go check out some of the others. But in all fairness, it’s been a
few couple of months since I published one. These breads are great to share with your neighbors and friends, and I always have a couple of loafs in my freezer. YAY for freezers!
This Honey Cinnamon Zucchini Bread is part of my recent zucchini craze. I love the way zucchini creates moisture in baked goods. It’s like an awesome magic trick, and I just keep using it over and over.
I put a little bit of a healthy spin on this bread too.
- zucchini – of course!
- coconut oil – a great substitute for regular oil
- white whole wheat flour – which makes this bread earthy
Of course, there IS sugar, but not an over-abundance.
Unlike my chocolate zucchini muffins, I chose to not peel the zucchini in this Honey Cinnamon Zucchini Bread. I secretly wanted to actually SEE the zucchini in the bread, and you totally can! I know a lot of moms and dads try to HIDE the veggies in food they prepare for their families. You know, so their kids don’t realize they are eating veggies. Nope, not me. I want my kids to say, “Hey! Can you put more zucchini in the bread next time?” JK – but my boys love their veggies. 🙂
Btw, it is so true about getting your kids started on vegetables early on in life. If they get used to eating their greens, they will learn to love them and appreciate the healthy benefits.
Here’s a run-down on the zucchini recipes I’ve been making lately. Hellooooo zucchini season! 🙂
- Grilled Italian Zucchini Fritters
- Grilled Zucchini Turkey Burgers
- Pesto Vegetable Pasta
- Chocolate Zucchini Muffins
We also love to slice zucchini the long way – into about 3-4 thin slices – and grill them with a touch of olive oil and seasonings. They’re great with any protein that you’re grilling up for dinner.
Make this quick bread next: Easy Banana Bread
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Combine fall flavors with zucchini to make the most interesting quick bread. The taste is out of this world and super moist!
- 3 large eggs
- 2/3 cup coconut oil (or canola oil)
- 1 cup buttermilk (or sour milk)
- 1 Tablespoon vanilla
- 1/4 cup raw honey
- 1 Tablespoon molasses
- 2 cups shredded zucchini - leave skins on
- 2 1/2 cups white whole-wheat flour
- 1 cup brown sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 Tablespoon cinnamon
Preheat oven to 350 degrees. Prepare two loaf pans with baking spray.
In a large mixing bowl, whip the egg, and add canola oil, buttermilk, vanilla, honey, and shredded zucchini. Mix well.
In a separate mixing bowl, mix together the dry ingredients - the flour, sugars, salt, baking powder, cinnamon, and pecans.
Pour the dry ingredients into the wet ingredients, and stir until just combined.
Pour batter into the loaf pans. Bake for 40-45 minutes, or longer, just until a toothpick inserted into the middle of the bread comes out clean.
Remove bread to cooling rack. Store in airtight container or freezer bags.
This bread freezes well up to three months.