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!
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!
- 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!
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.
- 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.
- 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!
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
- 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
- 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.