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!

4 comments 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.

  2. June 24, 2020 at 3:30 am

    I love the sound of this zucchini bread, especially the pecans and honey. Not something you find in a traditional zucchini bread recipe. I’ll have to try it sometime. Thanks for sharing!

  3. June 24, 2020 at 3:32 am

    Can you swap the honey for another type of sweetener such as rice malt syrup or even maple syrup? My kids don’t like the taste of honey but I’d still like to add something sweet to the recipe. Thanks!

  4. June 24, 2020 at 3:34 am

    I found this recipe on Pinterest- thank you so much for sharing it, it was a huge success! I’ve kept the recipe as I know I’ll be using it again. Love the pecans!

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