Honey Zucchini Bread

Honey Zucchini Bread

This honey zucchini bread is soft, spiced, and sweet enough to count as dessert if it doesn’t disappear by breakfast. Made with grated zucchini, warm cinnamon, and real honey, it bakes into a tender loaf with a simple glaze that sets as it cools. Perfect for using up garden zucchini in late summer.

Course Dessert

Cuisine American

Keyword cinnamon zucchini loaf, easy zucchini bread recipe, glazed zucchini bread, honey zucchini bread, honey zucchini loaf, how to make zucchini bread, summer zucchini bread, zucchini bread with honey

Prep Time 15

Cook Time 1

Total Time 1 15

Servings slices

Calories 324kcal

Author Cathy Pollak

Equipment

mixing bowls For the wet and dry ingredients.
loaf pan 9x5 Standard size,
box grater For shredding the zucchini.
whisk To mix and fold.
measuring cups and spoons For accuracy.

Ingredients

cooking spray

Bread:

2 large (100 g) eggs room temperature
¾ cup (180 ml) vegetable oil
¾ cup (255 g) honey
2 tsps (10 ml) vanilla extract
2 cups (240 g) all-purpose flour
2 tsps (8 g) baking powder
2 tsps (5 g) ground cinnamon
1 tsp (2 g) ground nutmeg
½ tsp (3 g) table salt
¼ tsp (1.25 g) baking soda
2 cups (260 g) grated zucchini

Glaze:

½ cup (60 g) confectioners' sugar
1 tbsp (15 ml) milk
½ tsp (2.5 g) melted butter

Instructions

Preheat the oven to 350°F (175°C). Spray a 9x5-inch (23x13 cm) loaf pan with cooking spray.
cooking spray
In a large bowl, whisk together the eggs, oil, honey, and vanilla until smooth.
2 large (100 g) eggs, ¾ cup (180 ml) vegetable oil, ¾ cup (255 g) honey, 2 tsps (10 ml) vanilla extract
In a separate bowl, stir together the flour, baking powder, cinnamon, nutmeg, salt, and baking soda. Add the dry ingredients to the wet and stir until just combined. Fold in the zucchini and mix well.
2 cups (240 g) all-purpose flour, 2 tsps (8 g) baking powder, 2 tsps (5 g) ground cinnamon, 1 tsp (2 g) ground nutmeg, ½ tsp (3 g) table salt, ¼ tsp (1.25 g) baking soda, 2 cups (260 g) grated zucchini
Pour the batter into the prepared pan and smooth the top. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
To make the glaze, whisk together the confectioners’ sugar, milk, and melted butter until smooth and drizzle over the cooled loaf. Let the glaze set before slicing and serving.
½ cup (60 g) confectioners' sugar, 1 tbsp (15 ml) milk, ½ tsp (2.5 g) melted butter

Notes

No need to squeeze the zucchini—its natural moisture keeps the loaf soft.
A finer grate blends better into the batter.
If the top browns too quickly, loosely tent it with foil near the end of baking.
Wait until the loaf is fully cooled before adding the glaze or it will melt into the top.
The glaze sets up nicely once it rests for a few minutes.

For optimal outcomes when preparing this honey zucchini bread, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

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Nutrition