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!
** 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!
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.
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.