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Honey Zucchini Bread

Honey zucchini bread is an easy quick bread with a golden honey-sweetened loaf and a tender, moist crumb from squeezed zucchini. Finished with a honey glaze that pools over the sides for a glossy, lightly sweet finish.
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Prep Time 15 minutes
Cook Time 55 minutes
cooling 15 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
Wet ingredients
  • 2 eggs
  • 0.5 cup honey
  • 0.3333 cup vegetable oil
  • 0.25 cup Greek yogurt
  • 1 tsp vanilla extract
Zucchini
  • 1.5 cup zucchini, grated and squeezed dry
Optional add-ins
  • 0.3333 cup walnuts, chopped (optional) Optional
Honey glaze
  • 3 tbsp honey
  • 1 tbsp powdered sugar
  • 1 tsp warm water

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan. Set the pan aside so it’s ready for batter.
Mix the dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg together in a bowl until evenly combined. The mixture should look uniformly speckled with spices.
Mix the wet ingredients
  1. Beat honey, eggs, vegetable oil, Greek yogurt, and vanilla extract until smooth. The mixture should look glossy and fully blended.
Combine the batter
  1. Stir in the grated zucchini that’s been squeezed dry. The batter should loosen slightly and look evenly distributed.
  2. Fold the dry ingredients into the wet ingredients until just combined. Stop as soon as you don’t see dry flour for a tender crumb.
  3. Fold in the chopped walnuts if using. Distribute them so you get bites throughout the loaf.
  4. Pour the batter into the greased loaf pan and spread it evenly. Tap the pan gently once to level the surface.
Bake
  1. Bake at 350°F for 50–58 minutes until a toothpick comes out clean. The top should be golden and spring back lightly when pressed.
Cool and glaze
  1. Cool the loaf for 15 minutes before glazing. It should be warm but not scorching so the glaze holds its shape.
  2. Mix honey, powdered sugar, and warm water until smooth, then drizzle over the warm loaf. Let it pool over the sides for a glossy honey-drip look.

Notes

For the most tender zucchini bread, squeeze the grated zucchini very dry so it won’t add extra moisture. Store airtight at room temperature up to 2 days or refrigerate up to 5 days; freeze slices up to 2 months. To make it dairy-free, swap the Greek yogurt for an equal amount of unsweetened dairy-free yogurt.