Perfect Zucchini Bread With Honeyed Ricotta Recipe

Name: Perfect Zucchini Bread With Honeyed Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Zucchini Bread; 2-3 cups grated zucchini (depending on how much you want to use up!); 3 eggs; 1 1/2 cups brown sugar; 4 tablespoons good honey; 1 orange, juiced, and zested; 1/2 cup sour cream or greek yogurt; 1 1/4 cups canola oil; 3 cups all purpose flour; 2 teaspoons baking soda; 1 teaspoon baking powder; 2 teaspoons cinnamon; 1 teaspoon salt; 1 1/2 cups roughly chopped walnuts (optional); For the honeyed Ricotta; 2 cups whole milk ricotta cheese; 4 tablespoons honey; 1 teaspoon orange zest

Servings: persons

For the Zucchini Bread
2-3 cups grated zucchini (depending on how much you want to use up!)
3 eggs
1 1/2 cups brown sugar
4 tablespoons good honey
1 orange, juiced, and zested
1/2 cup sour cream or greek yogurt
1 1/4 cups canola oil
3 cups all purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon salt
1 1/2 cups roughly chopped walnuts (optional)
For the honeyed Ricotta
2 cups whole milk ricotta cheese
4 tablespoons honey
1 teaspoon orange zest

1
Begin by heating the oven to 350. Toast walnuts on a cookie sheet until fragrant and golden, about 10 minutes. Set aside.
2
Maintain oven temperature, and butter two 8x4 loaf pans. Alternatively, you can use one 9X13 baking pan.
3
In a large bowl, whisk together eggs and sugar until lighter in color. Add the honey, canola oil, orange juice and zest, and whisk to combine. Whisk in the shredded zucchini.
4
In a separate small bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
5
Add flour mixture and greek yogurt or sour cream to the zucchini mixture and whisk just to combine. Fold in chopped walnuts if using. Transfer batter to baking pan and bake until a toothpick inserted in the center comes out clean, about 45-60 minutes.
6
Whisk together ricotta, honey, and orange zest. Spread on zucchini bread for a delicious breakfast or afternoon snack.

1922

kcal

Calories

117

Fat

195

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: For the Zucchini Bread, 2-3 cups grated zucchini (depending on how much you want to use up!), 3 eggs, 1 1/2 cups brown sugar, and more.

Yes, Perfect Zucchini Bread With Honeyed Ricotta 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.

That's it — enjoy your meal!

Perfect Zucchini Bread With Honeyed Ricotta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions