Zucchini-Honey Bread Recipe

Name: Zucchini-Honey Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. all-purpose flour; 1 tsp. baking powder; 1 tsp. baking soda; 1 tsp. salt; 1 Tbsp. ground cinnamon; 1 c. chopped pecans; 2 large zucchini; 2 eggs, slightly beaten; 1 1/2 c. sugar; 3/4 c. honey; 1 c. vegetable oil; 1 Tbsp. vanilla extract

Servings: persons

3 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 Tbsp. ground cinnamon
1 c. chopped pecans
2 large zucchini
2 eggs, slightly beaten
1 1/2 c. sugar
3/4 c. honey
1 c. vegetable oil
1 Tbsp. vanilla extract

1
Combine first 5 ingredients.
2
Stir in pecans.
3
Shred enough zucchini to measure 2 cups.
4
Combine zucchini and remaining ingredients.
5
Add to flour mixture, stirring just until dry ingredients are moistened.
6
Spoon batter into 2 greased and floured 9 x 5 x 3-inch loaf pans.
7
Bake at 350u00b0 for 1 hour and 5 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes, remove from pans and cool completely on wire racks.

2187

kcal

Calories

110

Fat

278

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.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 3 c. all-purpose flour, 1 tsp. baking powder, 1 tsp. baking soda, 1 tsp. salt, and more.

Yes, Zucchini-Honey 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.

Zucchini-Honey Bread

How did you like this recipe?

Frequently Asked Questions