Zucchini Honey Bread

I love zucchini bread.  The following recipe is one I have been using for the past 18 years.  The addition of honey to the recipe makes this bread come out moist and uniquely flavorful.

2 loaves

12 servings per loaf


3 cups all purpose flour

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1 tbsp. ground cinnamon

1 cup chopped pecans

2 lg. zucchini

2 eggs, slightly beaten

1 1/2 cup sugar

3/4 honey

1 cup vegetable oil

2 tsp. vanilla extract


1.  Combine the first 5 ingredients; stir in pecans.  Shred enough zucchini for 2 cups.  Combine zucchini with remaining ingredients.  Stir into flour mixture until dry ingredients are moistened.

2. Spoon batter into 2 greased and floured 9″x5″x3″ loaf pans.  Bake at 350 degrees F for 65 minutes or until a wooden pick inserted into the center comes out clean.  Remove from oven and cool in pans for 10 minutes; remove from pans and cool completely on wire racks.

Calories/serving: 508

Sodium: 285 mg

Cholesterol: 45 mg

This definitely qualifies as comfort food and is OH SO YUMMY!  It is by far my favorite.  It’s great for breakfast or dessert or a snack any time of day!

Buen Provecho!

1 comment for “Zucchini Honey Bread

  1. Cassie
    February 16, 2014 at 12:08 am

    This sounds SO GOOD! I haven’t had homemade zucchini bread in years, and I’m pretty sure it didn’t have honey (or pecans) in it. The last time I made banana bread I was contemplating a banana/zucchini bread but didn’t have zucchini, I’m thinking I should get some.

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