Zucchini Bread with Honey Butter is all we need in life! It’s breakfast, it’s dessert, it’s a delicious snack – what more could we want? This is the BEST zucchini bread recipe I’ve ever had – it uses a few types of sugar to give the best flavor, it’s super moist, and completely addictive. Slather on the butter, and dive in!
This recipe was originally published on May 9, 2018 but I just updated it with new photos and some recipe improvements.
I’m not a huge fan of zucchini, but if eating zucchini means I get to eat this warm bread, with a sugar-studded crunchy lid, and a big dollop of honey butter – count me in!
How to Make Zucchini Bread:
It’s one of the EASIEST things to make – you don’t even need to get out the mixer! Whisk together oil, eggs, and sugar (I love using a combination of coconut sugar, white sugar, and brown sugar to give an amazingly complex flavor). Add the zucchini and vanilla next.
Then, whisk in all the dry ingredients – don’t forget the spices – they make this bread incredibly flavorful!
Divide the batter into two pans and bake!
See? Easy peasy. Quick breads are the best because they’re quick – no yeast or rising required. Just mix up those ingredients, pop it in the oven, and you are done! Quick breads fall in an area somewhere between bread and cake, which I love. They have more sweetness than bread, but the nice soft, moist, dense texture of a cake. So they’re basically healthy cakes? Let’s go with that. I mean, this is full of zucchini, after all.
And, if this is like a cake, then our Honey Butter is like the frosting that tops the whole thing off. It’s a breeze to make – soften a stick of butter, cream it with your mixer, add a little honey, and give it another quick mix. Then, slather away.
I like to keep a little container of this in the fridge for all my emergency bread-eating needs, because that’s just a necessary part of life, especially during zucchini season. Leave the tub of butter out for a little bit before eating this bread, for optimum spreadability. Drizzle a little extra honey over the buttered zucchini bread, if you’re feelin’ extra fancy. Which we usually are.
Important note – this recipe makes TWO lovely loaves of zucchini bread. I love adding chocolate chips to one of the loaves – SO good.
Eat one and gift one to your neighbors, co-workers or, ahem, yourself. Who wouldn’t enjoy a nice warm slice of this, all slathered up in honey butter.
Did you make this recipe? Snap a photo and leave a comment!
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Zucchini Bread with Honey Butter
- 3 eggs
- 1 cup vegetable oil Coconut oil works, too
- 1/2 cup granulated or cane sugar
- 1/2 cup brown sugar, packed
- 1/2 cup coconut sugar can sub white sugar
- 2 cups grated zucchini About 2 medium zucchini
- 1 tsp vanilla
- 3 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
For the Honey Butter
- 1 stick butter, softened
- 1-2 tbsp honey
- Prep: Preheat the oven to 350 degrees. 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.
- Make the batter: Add eggs, sugar, and oil to a large mixing bowl and mix well with an electric mixer or whisk by hand (I often don't use the mixer at all for this). Add the zucchini and vanilla and mix to combine. Add the dry ingredients - flour, salt, baking soda, baking powder, cinnamon, nutmeg, and ground cloves and mix until you have a smooth batter.
- Bake: Divide the batter evenly between the two pans and bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean. (It may have some moist crumbs on it, but it should not have wet batter on it).
- 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 by itself with a mixer until it's smooth. Add 1 tbsp of the honey and mix. Taste it, and if you want it sweeter, add the 2nd tbsp and mix again. Storing: Store the zucchini bread at room temp, covered tightly with foil or in an airtight container for 2-3 days. You can also store it in the fridge, covered or sealed tightly, for 5-6 days. 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!
Love zucchini? Check out my Mini Zucchini Chocolate Chunk Muffins and my Zucchini Bread Pancakes next!
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