Honey Butter Zucchini Bread

Honey Butter Zucchini Bread

Bonnie Marie

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

3 h 30 m servings 266 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • Calories:
  • 266 kcal
  • 13%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 33.4g
  • 11%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 334 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Reviews

Read all reviews 13
  1. 15 Ratings

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Most helpful positive review

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 ot...

Most helpful critical review

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.

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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 ot...

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 u...

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...

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.

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.

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 h...

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

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

VERY good!! I put in half the amount of butter and half the amount of vanilla as the amounts just seemed excessive - skipped the nuts - love this recipe! ALSO - agree that a dark pan should coo...

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