Best Honey Zucchini Bread Recipes

ZUCCHINI BREAD WITH LEMON HONEY BUTTER

Steps:

• Preheat oven to 350 degrees F. Grease two 9-by-5-inch loaf pans. In large bowl beat together the eggs, oil, sugar and vanilla. Slowly add zucchini. Add lemon zest and mix thoroughly.
• In a separate large bowl combine flour, baking soda, baking powder, cinnamon and salt. Slowly add zucchini mixture until completely combined. Divide the batter between the prepared loaf pans. Bake until a toothpick comes out clean and the sides have started to brown, about 45 minutes. Let cool on a rack 15 minutes. Unmold and serve warm or at room temperature sliced with the Lemon Honey Butter.
• In a small bowl, combine the butter, honey and lemon zest and mix together well.

HONEY-ZUCCHINI BREAD

Steps:

• Preheat oven to 375 degrees F (190C).
• Butter two 8 x 4 inch loaf pans.
• Beat eggs well.
• 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.
• Stir in zucchini.
• Mix dry ingredients together.
• Stir into zucchini along with nuts.
• Pour into the prepared loaf pans.
• Bake for 45-55 minutes, or until tested done.
• Cool in pans for 15 minutes before turning out.

ZUCCHINI-CARROT BREAD WITH CREAMY HONEY SPREAD

Steps:

• Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray.
• In large bowl, mix zucchini, carrots, sugar, oil and eggs with wire whisk. Stir in remaining bread ingredients. Divide batter evenly between pans.
• Bake 8-inch loaves 1 hour to 1 hour 15 minutes, 9-inch loaf 1 hour 15 minutes to 1 hour 30 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pans on cooling rack.
• Loosen sides of loaves from pans; remove from pans and place top sides up on cooling rack. Cool completely, about 1 hour.
• In small bowl, beat spread ingredients with electric mixer on medium speed until smooth and fluffy. Serve with sliced bread. Cover; refrigerate any remaining spread. Wrap loaves tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

HONEY BUTTER ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans. Stir together the flour, cinnamon, nutmeg, and salt in a bowl until blended. Set aside.
• Whisk eggs, sugar, oil, butter, honey, and vanilla together in a large bowl. Stir in zucchini, walnuts, and coconut. Add the flour mixture and stir until well combined. Divide the batter between the prepared loaf pans.
• Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool completely. Store loaves overnight in plastic bags for best flavor.

WHOLE WHEAT HONEY-ZUCCHINI BREAD

Steps:

• Combine dry ingredients.
• Combine wet ingredients.
• Combine both mixtures until just moistened.
• Pour into 2 well greased loaf pans or a 9x13 baking pan.
• Bake at 350' for 30-40 minutes or until a toothpick inserted comes out clean.

HONEY WHEAT ZUCCHINI BREAD

Steps:

• Beat zucchini, eggs, honey, applesauce, oil, and vanilla until frothy.
• Add remaining ingredients and mix until blended.
• Grease and flour two bread pans.
• Pour batter evenly into the pans.
• Bake at 325 for 1 hour.

ZUCCHINI BREAD WITH LEMON HONEY BUTTER

Steps:

• Preheat oven to 350 degrees F. In large bowl beat together eggs, oil, sugar, and vanilla. Slowly add zucchini. Add lemon zest and mix thoroughly. In a separate large bowl combine flour, baking soda, baking powder, salt, and cinnamon. Slowly add zucchini mixture until completely combined. Divide batter into two greased loaf pans. Bake for about 1 hour and 15 minutes, until skewer comes out clean.
• Combine all ingredients and mix together well. Chill and serve.

HONEY BUTTER ZUCCHINI BREAD

Steps:

• preheat oven to 350 degrees f.
• grease 2 9x5 inch loaf pans.
• stir together the flour, cinnamon, nutmeg, and salt in a bowl until blended set aside.
• whisk eggs, sugar, coconut oil, butter, honey and vanilla together in a large bowl. stir in zucchini "you can add 1 cup walnuts at this time if you like".
• add flour mixture and stir until well combined. divide the batter between the prepared loaf pans.
• bake until it passes a toothpick test about 1 hour cool completely store in plastic bags over night for best flavor.

ZUCCHINI-CARROT BREAD WITH CREAMY HONEY SPREAD

Steps:

• Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray.
• In large bowl, mix zucchini, carrots, sugar, oil and eggs with wire whisk. Stir in remaining bread ingredients. Divide batter evenly between pans.
• Bake 8-inch loaves 1 hour to 1 hour 15 minutes, 9-inch loaf 1 hour 15 minutes to 1 hour 30 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pans on cooling rack.
• Loosen sides of loaves from pans; remove from pans and place top sides up on cooling rack. Cool completely, about 1 hour.
• In small bowl, beat spread ingredients with electric mixer on medium speed until smooth and fluffy. Serve with sliced bread. Cover; refrigerate any remaining spread. Wrap loaves tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.