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. salt; 1 tsp. baking powder; 1 tsp. baking soda; 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; 2 tsp. vanilla extract

Servings: persons

3 c. all-purpose flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
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
2 tsp. vanilla extract

1
Combine the first 5 ingredients; stir in pecans.
2
Peel zucchini, if desired; shred enough zucchini to measure 2 cups. Combine zucchini and the remaining ingredients; add to flour mixture, stirring just until dry ingredients are moistened.
3
Spoon batter into 2 greased and floured 9 x 5 x 3-inch loaf pans.
4
Bake at 350u00b0 for 1 hour and 5 minutes, or until a wooden pick inserted in center comes out clean.
5
Cool in pans 10 minutes; remove from pans.
6
Let cool.
7
Yields 2 loaves.

2183

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.

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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. salt, 1 tsp. baking powder, 1 tsp. baking soda, 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

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