Honey-Zucchini Bread Recipe

Name: Honey-Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs; 1 cup honey; 1 cup vegetable oil; 1 tablespoon vanilla; 2 cups grated unpeeled zucchini; 3 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 1/2 teaspoons cinnamon; 1 teaspoon ginger; 1/2 teaspoon nutmeg; 1 cup chopped walnuts or 1 cup pecans

Servings: persons

3 eggs
1 cup honey
1 cup vegetable oil
1 tablespoon vanilla
2 cups grated unpeeled zucchini
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1 cup chopped walnuts or 1 cup pecans

1
Preheat oven to 375 degrees F (190C).
2
Butter two 8 x 4 inch loaf pans.
3
Beat eggs well.
4
Add oil, then honey (put honey in measuring cup after oil because the oiled cup will allow the honey to drip out more easily) and vanilla.
5
Stir in zucchini.
6
Mix dry ingredients together.
7
Stir into zucchini along with nuts.
8
Pour into the prepared loaf pans.
9
Bake for 45-55 minutes, or until tested done.
10
Cool in pans for 15 minutes before turning out.

1377

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 eggs, 1 cup honey, 1 cup vegetable oil, 1 tablespoon vanilla, and more.

Yes, Honey-Zucchini Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Honey-Zucchini Bread

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