Honey Butter Zucchini Bread Recipe - Allrecipes.com
Honey Butter Zucchini Bread Recipe
  • READY IN 3+ hrs

Honey Butter Zucchini Bread

Recipe by  

"This recipe is ooey gooey good. The bread is moist, sweet and rich."

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Ingredients Edit and Save

Original recipe makes 2 - 9x5 inch loaves Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    3 hrs 30 mins


  1. 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.
  2. 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.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 13, 2010

This is a delicious, moist zucchini bread. I halved the recipe and made four small loaves. I removed half of the batter before adding the nuts and coconut. I added mini chocolate chips to the other half. My mini loaves baked in about 30 minutes. This is definitely worth making again! Thanks for sharing

Most Helpful Critical Review
Jul 07, 2009

The bread was super moist but I think it needs more cinnamon and nutmeg. I also cut back a little of the sugar and substituted applesauce for the oil.


13 Ratings

Apr 21, 2009

Really good! I only used 1 cup of sugar & the bread was still really sweet. You can definitely taste the honey. TIP: if you use a dark pan reduce the oven temp to 325. At 350 for 1 hour, I used one glass (came out perfect) & one metal (burned!) so adjust accordingly.

Aug 21, 2008

This recipe produces a very rich, tasty bread which is different from the typical zucchini bread, it was a big hit. I did reduce the sugar by 1/3 cup because the honey and coconut make it quite sweet.

Aug 06, 2010

I made this AS WRITTEN-no substitutes or omissions. Very rich and moist, not too sweet, and I like the fact that it has honey in it. A great way to use up all that summer zucchini.

Nov 23, 2009

Wonderful recipe. It was the best zucchini bread we had ever had. I grated two 8" zucchini's, so I estimated that part. I only used a1 1/2 cup sugar -- which was good. I added a little extra honey to compensate -- which was completely unnecessary. I chose not to use coconut because it seemed too dry & am happy with that decision. I substituted pumpkin pie spice for nutmeg & it was pleanty good. I probobly heaped my spice spoons. The other really interesting thing is the walnuts. I grated them in a food processer instead of chopping them. They ended up powdery with the occasional crunchy bit & the nutty taste was mixed in all the bread. I was really happy with this.

Sep 22, 2010

Mine didn't turn out well. It was way too moist.

Aug 01, 2010

good. I didn't have self rising flour so I used the recipe for it on this site.


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  • Calories
  • 266 kcal
  • 13%
  • Carbohydrates
  • 33.4 g
  • 11%
  • Cholesterol
  • 33 mg
  • 11%
  • Fat
  • 13.7 g
  • 21%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 334 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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