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!
I cannot even tell you how many loaves of Zucchini Bread I’ve made in my attempts to make the absolute *most* perfect recipe for you. Ok, I’ll tell – it was 14 loaves in 1 week! *Cries in dirty dishes* But – it was absolutely worth it because this bread is the most fluffy, moist, & flavorful zucchini bread you’ll ever have! It’s fairly simple, but you will need to get out your mixer. I tried it with a whisk and it just wasn’t as fluffy, but if you only have a whisk it will work. In exchange for asking you to use a mixer, I’m not asking you to squeeze excess water out of your zucchini! Just grate ‘n go. Now, let’s get into it so you can be in warm, cinnamon sugar-crusted zucchini bread heaven in no time!
Why you’ll love this Zucchini Bread:
- Ultra Fluffy Texture – This bread bakes to perfection with the fluffiest texture you ever did see on a loaf of zucchini bread.
- One-Bowl Recipe – Whip up this quick bread in no time, with just one bowl and simple ingredients!
- No Blotting Required – There’s no need to use a pile of paper towels to squeeze the liquid out of the zucchini in my easy recipe.
- Packed with Zucchini – Look no further for a great way to use up some of that zucchini overflowing from your garden – this delicious zucchini bread uses two whole cups of grated zucchini!
Ingredient Overview:
As always, the full recipe with measurements & directions can be found at the bottom of this post.
- Zucchini – Grab some zucchini from your garden, your neighbor’s garden, the farmer’s market, or grocery stores. Everyone is overflowing with zucchini this time of year!
- All-purpose flour – Spoon your flour into the measuring cup, then level it with a flat utensil for best results, or use a scale. Scooping the measuring cup directly into your flour will lead to too much flour, and a potentially dry bake.
- Eggs – Use large eggs.
- Vegetable Oil – Vegetable oil (or canola oil) keeps this bread ultra moist!
Ingredient Substitutions:
- Dairy-free – This recipe is dairy-free as written!
- Gluten-free – I have not tried a gluten-free version of this recipe. Let me know if you do!
- Oil – You can use olive oil or another neutral oil in place of the vegetable oil. The olive oil does give a bit of olive oil-y flavor, so if you don’t want that then I recommend using the vegetable oil.
How to Make this Easy Zucchini Bread Recipe Step-by-Step:
Step 1: Grate Zucchini. Grate your whole zucchini, using the larger side of a box grater and set aside. No need to squeeze out excess moisture! I told ya this was going to be easy.
Step 2: Mix up the Batter. Start with the wet ingredients. In a large bowl, beat eggs on high speed with an electric mixer for 1-2 minutes, until frothy. Add the sugars, then beat on high speed for 2 minutes, until pale and thick. Beat in the oil and vanilla extract.
Step 3: Add dry ingredients and Zucchini. Fold in the dry ingredients with a silicone spatula. Stir in the grated zucchini when just a few streaks of flour remain.
Step 4: Bake. Divide batter between two prepared pans and sprinkle with cinnamon sugar. Bake as directed in the recipe card below.
This is truly the best zucchini bread you’ll ever make – I promise! The cinnamon sugar crusted lid adds the most beautiful crunch, and makes the loaf taste like a cross between a snickerdoodle and zucchini bread.
Serving + Storing the Best Zucchini Bread Recipe:
Allow loaves to cool completely at room temperature then store leftovers in an airtight container at room temperature for 3-4 days, tightly covered with plastic wrap or aluminum foil, or 4-5 days in the fridge in an airtight container
Expert Success Tips:
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
- Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
- Quickly Grate Zucchini – Check to see if your food processor has a grater attachment – it makes grating zucchini and carrots a breeze!
FAQs:
I recommend making two separate batches with this one, as it may affect the texture of the bread, and because it already makes quite a bit of batter to begin with. You would need quite a large bowl.
Yes, you can! But, it’s important to get the sugar beaten in well, so you’ll have to use a bit of elbow grease with your whisking.
Recipe Variations:
- Chocolate Chip – This recipe doesn’t bake up the most nicely with chocolate chips as currently written. They tend to sink to the bottom. So, I’d recommend adding 1 tbsp flour to the batter, and tossing 1 cup chocolate chips with 1 tbsp flour before folding them in.
- Zucchini Muffins – These are delicious baked as muffins. Fill liners 2/3 full, and bake for 17 to 22 minutes, checking doneness in the same way as the bread. Be sure to sprinkle cinnamon sugar on the tops for that nice crunchy lid! These are not going to dome up beautifully – they will be a bit flat on top – but they are delicious.
Special Tools:
- Loaf Pan – Use a metal loaf pan for this recipe, as it conducts heat better than glass.
- Cordless Mixer – A cordless mixer makes baking a breeze!
More Zucchini Recipes to Love:
- Best Ever Zucchini Bread Pancakes
- Lemon Butter Pasta with Zucchini & Tomatoes
- Roasted Zucchini, Tomato, & Corn Flatbread Pizza
More Quick Bread Recipes to Love:
- The Best Pumpkin Bread
- Ultra Plush Lemon Loaf
- One-Bowl Raspberry Lemon Bread
- Chocolate Chip Banana Bread
Did you make this recipe? Snap a photo and leave a comment!
Be sure to follow bluebowlrecipes on instagram and tag #bluebowlrecipes with your photo! You can also post a photo of your recipe to the bluebowlrecipes Facebook page. I’d love to see what you make!
This recipe was originally published on May 9, 2018 but I just updated it in July 2023 with new photos and some recipe improvements.
Cinnamon Crusted Zucchini Bread with Honey Butter
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
Nutrition
Brandy says
This was such a yummy zucchini bread recipe. I trialed another zucchini bread recipe and yours, and yours was the winner! It has the right combination of spices and it is extremely flavorful. Have you tried making this recipe in a greased pan or does the parchment sling provide better results?? Thank you for the *best* zucchini bread recipe!
Stephanie Simmons says
Thanks so much, Brandy! I’m so glad you enjoyed this one. Yes, I made it once in a buttered loaf pan but then i dusted cinnamon sugar all over the buttered pan, shook out the excess, and baked the bread that way.
Ayanna says
Made 2 times already, absolutely delicious 😊
Stephanie Simmons says
Aw, thanks so much Ayanna!
Christina says
very simple and yummy
Stephanie Simmons says
Thanks very much, Christina. 🙂
Cassandra Q. says
This is the perfect zucchini bread. Savory, sweet, moist, light, and layered with warm flavors from the spices and subtle saccharine undertones from the honey.
I have made this 5 times in 2 1/2 months! Try making it in a bundt cake pan with the recipe as-is. Sprar the bundt cake pan all over with cooking spray and swirl your cinnamon sugar all around the pan before adding the batter.
Simply superb! Thank you!!
Stephanie Simmons says
Thanks so much for the rave review, Cassandra! I’m so glad you have been enjoying this zucchini bread so much.
Mary says
I planted zucchini in my garden this summer and have been harvesting lots. I was looking for recipes to use it in. I tried this one and it was amazing. Very moist with just the right amount of spice. I have several loaves frozen to enjoy this winter.
Stephanie Simmons says
Thanks so much, Mary! Glad you enjoyed this zucchini bread 🙂
Lonnie says
This is the best zucchini bread! Will add to our regular rotation.
Kathy Sullivan says
Can you freeze the bread with the topping? Put the topping on before serving.
Stephanie Simmons says
Hi Kathy! I’m not sure what topping you’re referring to – are you asking about the honey butter? I would not freeze that on the bread. You can freeze the bread, then just make the honey butter when you’re ready to serve it (or a few days ahead, and store it in the fridge). Hope that helps!
sondria Harp says
I love zucchini bread, but I’ve never made it before. I can’t wait to try this, it looks delicious.
Erika Lancaster says
This looks absolutely delicious! I’ve never had zucchini bread and I can’t wait to try this! Pinning your recipe to make it soon!
Stephanie Simmons says
Thanks Erika! 🙂
John Saeger says
That looks delicious! I will have to try this.
Stine Mari says
I’ve never tried zucchini bread before, but I reckon it will mostly provide moisture to the bread? A little like carrot cake? I’m sure it’s super delicious, and that honey butter sounds absolutely perfect!
Stephanie Simmons says
Yes! That’s a good way to describe it ? It is so delicious – hope you try it!
Paige McEachren says
Great recipe! I think I will have to make the honey butter for everything!
Stephanie Simmons says
Yes! Honey butter is the best ??
Rosemary says
I always have so many zucchini and I am always looking for new ways to use it. I can’t wait to try this especially with the honey butter. What a great idea. thanks for the recipe.
Stephanie Simmons says
Glad to hear it, Rosemary! I’d love to know how the recipe turns out!
Jacqueline Debono says
This bread sounds delicious! Although we eat a lot of zucchini here in Italy, I’ve never used it in something sweet! Definitely, want to try!
Stephanie Simmons says
Thanks, Jacqueline! ❤️
Camila Hurst says
I can relate, I develop tones of recipes, or what I call experiments, lol that need to be revisited a couple times. To get it just perfect, right?!
Well this bread looks very delicious!! Thanks for sharing this delicious recipe with the honey butter!!
Stephanie Simmons says
Haha yes some experiments make it to the blog…and some do not ???♀️
Nellie says
I’m a huge fan of zucchini bread already, but the addition of honey butter takes it to a whole new level!!
Stephanie Simmons says
Yay! How perfect ?
Casey says
I absolutely adore Zucchini Bread! I cannot wait to make this! And I love that you used coconut sugar, I love using that in recipes
Stephanie Simmons says
Thank you Casey! I like to lighten things up when I can, haha ?