Honey Zucchini Bread

4.72 from 49 votes

Honey 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 will soon be your new favorite zucchini bread!

Course Breakfast

Cuisine American

Keyword honey zucchini bread, quick bread, zucchini bread

Prep Time 20

Cook Time 45

Total Time 1 5

Servings thick slices

Calories 401kcal

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.
Prep. Preheat oven to 350 degrees. Prepare a loaf pan with baking spray.
Shred zucchini. Use a chopper, food processor, or box grater to shred the zucchini. Leave the skins on!
2 cups shredded zucchini
Make batter. Combine the wet ingredients – the eggs, olive oil, brown sugar, honey, vanilla, and shredded zucchini. Then add the dry ingredients – the flour, salt, baking soda, baking powder, and cinnamon.
2 large eggs, 2/3 cup olive oil, 2/3 cup brown sugar, 1/3 cup raw honey, 2 teaspoons vanilla, 2 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 ½ teaspoons cinnamon
Add to pan. Pour the batter into the prepared (greased) loaf pan.
Bake. Bake the zucchini bread for approximately 45-50 minutes, or until the center is done after testing with a toothpick.
Cool. Let the bread sit in the pan for about 5-10 minutes, and then remove to a cooling rack.

Notes

The shredded zucchini should NOT be dried for this recipe. The high water content helps make this bread super moist.
This bread freezes well up to three months.

Nutrition