Cinnamon Crusted Zucchini Bread with Honey Butter

Two halves of a slice of zucchini bread on a plate, with a swoop of honey butter.

Cinnamon Crusted Zucchini Bread with Honey Butter

Zucchini Bread with Honey Butter is the easiest summer bake! It comes together in one bowl, with no fuss, and has a cinnamon sugar crusted lid, which adds the perfect crunch to the pillowy soft slices. This bread is ultra fluffy and moist, with cozy warm flavors coming from the cinnamon and nutmeg. This is the best zucchini bread you’ll ever have!

Course Bread, Dessert

Cuisine Healthy Treat

Keyword Best Zucchini Bread, Easy Zucchini Bread, Dairy Free Zucchini Bread

Prep Time 15

Cook Time 50

Servings slices

Calories 309kcal

Author Stephanie Simmons

Ingredients

3 large eggs
1 cup granulated sugar 210 grams
1 cup light brown sugar, packed 214 grams
1 cup vegetable oil
2 cups grated zucchini About 2 medium zucchini, 274 grams, or 9.6 ounces (See note!)
1 tsp vanilla
2 and 1/2 cups all-purpose flour, spooned & leveled 320 grams
1 tsp cinnamon
1 tsp salt
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp baking powder
1 and 1/8 tsp baking soda
cinnamon sugar, for topping See note

For the Honey Butter

1 stick butter, softened
1-2 tbsp honey

Instructions

Prep: Preheat the oven to 350℉. Line two loaf pans with parchment paper, making sure to spray with cooking spray too - so the ends of the pan are coated. Set out a stick of butter to soften for the honey butter, which you can make while the bread bakes. Grate your zucchini - do not squeeze out any of the liquid.
Make the batter: Add eggs to a large mixing bowl and beat on high speed with an electric mixer for 1 and 1/2 minutes, until foamy. Add the sugars and beat on high speed for 2 minutes. The mixture will be thick and pale. Mix in the oil and vanilla on medium high speed, just until combined. Add the dry ingredients - flour, salt, baking soda, baking powder, cinnamon, nutmeg, and ground cloves and stir or mix in just until a few streaks of flour remain, then fold in the zucchini.
Tip: You can use a whisk but still try to beat things as long as specified for best results. It will be a tiny bit less fluffy than if you used a mixer.
Bake: Divide the batter evenly between the two pans. Sprinkle a tablespoon or so of cinnamon sugar over each loaf. Bake for 40-50 minutes, or until a long cake tester inserted in the center of the loaf comes out with thick moist crumbs, not wet batter. If it comes out clean, you probably over-baked it. Do NOT let bread cool - it's at it's fluffiest and most delicious while it's piping hot from the oven! Use the parchment overhang to pull the bread out about 1 minute after it comes out of the oven, and set on a wire rack. Slice immediately and enjoy.
Tip: I usually insert the cake tester into the top, then at an angle from the side down into the center to double check for any wet batter spots.
Make the Honey Butter: Soften the butter by letting it sit out on the counter as mentioned above or by microwaving for about 20 seconds in a medium mixing bowl. You want it to be just soft - not melty. Cream the butter with 1 tbsp of the honey. Taste, and if you want it sweeter, add an additional tablespoon.
Serve & Store: Store the zucchini bread in an airtight container at room temp for 2-3 days, or in the fridge for 5-6 days. Let it come back to room temp a bit, or enjoy it cold if you prefer. Store the honey butter in a sealed container in the fridge, and let it sit out at room temp for a little while before serving, to soften!
Chocolate Chips: See note in recipe variations above about using chocolate chips as it does require a small adjustment.

Notes

Measuring Zucchini: Weigh your grated zucchini for best results. But, if you're using measuring cups, just lightly plop handfuls of it in until full. Don't pack it in. Be sure to use a dry measuring cup, not a glass liquid one (they look like little mini pitchers with a spout). And, don't blot out any liquid.

Cinnamon Sugar: Use about 1 and 1/2 teaspoons over the top of each loaf.

Nutrition