5 from 1 vote
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Honey Cinnamon Zucchini Bread
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 

Combine fall flavors with zucchini to make the most interesting quick bread. The taste is out of this world and super moist! 

Course: Breakfast
Cuisine: American
Keyword: honey cinnamon bread, quick bread, zucchini bread
Servings: 16 slices (two loafs)
Calories: 238 kcal
Author: Sue Ringsdorf
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees. Prepare two loaf pans with baking spray.

  2. In a large mixing bowl, whip the egg, and add canola oil, buttermilk, vanilla, honey, and shredded zucchini. Mix well.

  3. In a separate mixing bowl, mix together the dry ingredients - the flour, sugars, salt, baking powder, cinnamon, and pecans. 

  4. Pour the dry ingredients into the wet ingredients, and stir until just combined.

  5. 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.

  6. Remove bread to cooling rack. Store in airtight container or freezer bags.

Recipe Notes

This bread freezes well up to three months.

Nutrition Facts
Honey Cinnamon Zucchini Bread
Amount Per Serving
Calories 238 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 8g 40%
Cholesterol 35mg 12%
Sodium 248mg 10%
Potassium 161mg 5%
Total Carbohydrates 33g 11%
Dietary Fiber 2g 8%
Sugars 19g
Protein 4g 8%
Vitamin A 1.8%
Vitamin C 3.5%
Calcium 6.7%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.