How to Make Honey Butter Zucchini Bread - A Step-by-Step Guide

Nothing says comfort quite like a warm slice of freshly baked bread. And when that bread is loaded with the sweet and savory flavors of honey and butter, you know you're in for a real treat. This Honey Butter Zucchini Bread recipe is the perfect way to use up that excess zucchini from your garden or local market, while also satisfying your sweet tooth.

With a moist and tender crumb, this zucchini bread is the ideal breakfast, snack, or dessert option. The addition of honey and butter ...

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Ingredients

  • 3 cups self-rising flour
  • 1 tablespoon ground cinnamon
  • 1 teaspoon salt
  • ½ teaspoon ground nutmeg
  • 1 ⅔ cups white sugar
  • ½ cup vegetable oil
  • ½ cup melted butter
  • ½ cup honey
  • 3 eggs
  • 2 tablespoons vanilla extract
  • 3 cups grated unpeeled zucchini
  • 1 cup chopped walnuts
  • ½ cup flaked coconut

Information

  • Prep Time: 25 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 25 mins
  • Servings: 20
  • Yield: 2 9x5-inch loaves

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

    315 cal.

    • Total Fat: 16g
    • Saturated Fat: 5g
    • Cholesterol: 40mg
    • Sodium: 384mg
    • Total Carbohydrate: 41g
    • Dietary Fiber: 2g
    • Total Sugars: 25g
    • Protein: 4g
    • Vitamin C: 4mg
    • Calcium: 86mg
    • Iron: 1mg
    • Potassium: 161mg