• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
    • Recipes
    • Breakfast
    • Lunch & Dinner
    • Desserts & Baking
  • About Me
  • Contact
  • Work with Me
  • Cookbook

Home » Recipes » Breakfast

zucchini bread with honey butter

July 20, 2019 20 Comments

Jump to Recipe - Print Recipe

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!

Zucchini bread with honey butter on a cutting board. this recipe

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. 

Ingredients mixing in a bowl.

Then, whisk in all the dry ingredients – don’t forget the spices – they make this bread incredibly flavorful! 

Batter mixed in a bowl.

Divide the batter into two pans and bake! 

Zucchini bread baked in a tin.

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.

Sliced zucchini bread with honey butter.

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. 

Zucchini bread with chocolate chips.

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. 

Happy baking!

Sliced zucchini bread with chocolate chips.

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!

Zucchini Bread with Honey Butter

This Zucchini Bread 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!
5 from 10 votes
Print Pin Rate
Course: Bread, Dessert
Cuisine: Healthy Treat
Keyword: Best Zucchini Bread, Easy Zucchini Bread, Dairy Free Zucchini Bread
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 16 slices
Calories: 282kcal
Author: Stephanie Simmons

Ingredients

  • 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

Instructions

  • 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! 

Notes

NOTE: The first nutrition info box is for the bread, and the second one is for the honey butter. 
NOTE: After I've poured half the batter into one of the prepared pans, I like to add 2/3 cup of chocolate chips to the remaining batter, to make one plain and one chocolate chip loaf. 

Nutrition

Calories: 282kcal

Love zucchini? Check out my Mini Zucchini Chocolate Chunk Muffins and my Zucchini Bread Pancakes next!

 

The One-Bowl Baker

Order my new book:

The One-Bowl Baker

today!

One-Bowl recipes for incredible cookies, brownies, cakes, and breads made easy enough for anyone to bake!

Order Now:

Walmart // Amazon // Barnes & Noble // Target // Booksamillion // Bookshop // Indie Bound // Book Depository

Get the Bonus e-Book!

Share3
Pin760
Tweet
Share
763 Shares

More Breakfast

  • classic brioche french toast
  • indulgent chocolate granola
  • caramelized pear oatmeal bowls
  • the best creamy green smoothie

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Kathy Sullivan says

    November 21, 2022 at 11:37 am

    5 stars
    Can you freeze the bread with the topping? Put the topping on before serving.

    Reply
    • Stephanie Simmons says

      November 22, 2022 at 1:31 pm

      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!

      Reply
  2. sondria Harp says

    May 11, 2018 at 9:14 pm

    5 stars
    I love zucchini bread, but I’ve never made it before. I can’t wait to try this, it looks delicious.

    Reply
  3. Erika Lancaster says

    May 10, 2018 at 12:30 pm

    5 stars
    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!

    Reply
    • Stephanie Simmons says

      May 31, 2018 at 9:47 am

      Thanks Erika! 🙂

      Reply
  4. John Saeger says

    May 10, 2018 at 8:46 am

    That looks delicious! I will have to try this.

    Reply
  5. Stine Mari says

    May 10, 2018 at 7:47 am

    5 stars
    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!

    Reply
    • Stephanie Simmons says

      May 10, 2018 at 8:08 am

      Yes! That’s a good way to describe it ? It is so delicious – hope you try it!

      Reply
  6. Paige McEachren says

    May 10, 2018 at 7:15 am

    Great recipe! I think I will have to make the honey butter for everything!

    Reply
    • Stephanie Simmons says

      May 10, 2018 at 8:08 am

      Yes! Honey butter is the best ??

      Reply
  7. Rosemary says

    May 10, 2018 at 2:26 am

    5 stars
    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.

    Reply
    • Stephanie Simmons says

      May 10, 2018 at 8:08 am

      Glad to hear it, Rosemary! I’d love to know how the recipe turns out!

      Reply
  8. Jacqueline Debono says

    May 10, 2018 at 1:42 am

    5 stars
    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!

    Reply
    • Stephanie Simmons says

      May 10, 2018 at 8:09 am

      Thanks, Jacqueline! ❤️

      Reply
  9. Camila Hurst says

    May 09, 2018 at 11:29 pm

    5 stars
    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!!

    Reply
    • Stephanie Simmons says

      May 10, 2018 at 8:09 am

      Haha yes some experiments make it to the blog…and some do not ???‍♀️

      Reply
  10. Nellie says

    May 09, 2018 at 7:58 pm

    5 stars
    I’m a huge fan of zucchini bread already, but the addition of honey butter takes it to a whole new level!!

    Reply
    • Stephanie Simmons says

      May 10, 2018 at 8:09 am

      Yay! How perfect ?

      Reply
  11. Casey says

    May 09, 2018 at 5:25 pm

    5 stars
    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

    Reply
    • Stephanie Simmons says

      May 10, 2018 at 8:09 am

      Thank you Casey! I like to lighten things up when I can, haha ?

      Reply

Primary Sidebar

Hi. I’m Stephanie

I’m a Mom & Grandma-taught cook + baker, and I’m excited to share my love of all things food with you!

Learn more

Order my new book

One-Bowl recipes for incredible cookies, brownies, cakes, and breads made easy enough for anyone to bake!

Order now

Reader Faves

A straight on view of a slice of banana cake topped with maple cream cheese frosting.

gluten-free banana cake with maple cream cheese frosting

A salad bowl full of fresh greens, sliced pears, pomegranates, mandarin oranges, and walnuts.

winter salad with pears, pomegranates, and walnuts

chocolate cherry pie cookies

creamy chicken wild rice soup

salted chocolate peanut butter tart

maple bacon cupcakes with brown butter frosting and candied bacon

Seasonal Picks

Thick, soft raspberry sugar cookies are stuffed with a creamy raspberry cheesecake filling and drizzled with white chocolate. These cookies are absolutely packed with flavor and can be made ahead & frozen until ready to bake! #raspberry #raspberrycookies #cheesecake #cheesecakecookies #raspberrycheesecake #whitechocolate #cookierecipes #christmascookies #valentinesdesserts #springdesserts #bluebowlrecipes | bluebowlrecipes.com

white chocolate raspberry cheesecake cookies

A skillet brownie topped with vanilla ice cream.

fudgy triple chocolate skillet brownie

A stack of broken open cookies, showing their gooey insides with chocolate puddles.

jumbo bakery-style chocolate chip cookies

A tray full of chocolate truffles.

homemade black forest chocolate truffles

classic taco salad with cilantro lime dressing

Short ribs on a bed of cheddar mashed potatoes, on plates.

beer braised short ribs with cheddar mashed potatoes

Subscribe for recipes

Footer

  • Privacy Policy
Blog Meets Brand

© 2023 Blue Bowl Recipes. All Rights Reserved.