Honey Butter Zucchini Bread

16 Ratings
  • 5 Rating Star 7
  • 4 Rating Star 5
  • 3 Rating Star 3
  • 1 Rating Star 1
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This recipe is ooey gooey good. The bread is moist, sweet and rich.
prep:
30 mins
cook:
1 hr
total:
3 hrs 30 mins
stand:
2 hrs
Servings:
24
Max Servings:
24
Nutrition Info
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Ingredients

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans. Stir together the flour, cinnamon, nutmeg, and salt in a bowl until blended. Set aside.

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  • Whisk eggs, sugar, oil, butter, honey, and vanilla together in a large bowl. Stir in zucchini, walnuts, and coconut. Add the flour mixture and stir until well combined. Divide the batter between the prepared loaf pans.

  • Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool completely. Store loaves overnight in plastic bags for best flavor.

Nutrition Facts

Per Serving:
265.65 calories; 3.49 g protein; 33.42 g carbohydrates; 1.42 g dietary-fiber; 20.46 g sugars; 13.72 g fat; 4.8 g saturated-fat; 33.42 mg cholesterol; 181.53 IU vitamin-a-iu; 1.77 mg niacin-equivalents; 0.09 mg vitamin-b6; 2.78 mg vitamin-c; 43.48 mcg folate; 68.73 mg calcium; 1.17 mg iron; 16.65 mg magnesium; 109.1 mg potassium; 334.11 mg sodium; 0.14 mg thiamin; 123.44 calories-from-fat; 48 percent-of-calories-from-carbs; 45 percent-of-calories-from-fat; 5 percent-of-calories-from-protein; 15 percent-of-calories-from-sat-fat

Reviews (14)

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Most helpful positive review

Pam Ziegler Lutz
08/13/2010
This is a delicious moist zucchini bread. I halved the recipe and made four small loaves. I removed half of the batter before adding the nuts and coconut. I added mini chocolate chips to the other half. My mini loaves baked in about 30 minutes. This is definitely worth making again! Thanks for sharing
Helpful
(17)

Most helpful critical review

abtyme
07/07/2009
The bread was super moist but I think it needs more cinnamon and nutmeg. I also cut back a little of the sugar and substituted applesauce for the oil.
Helpful
(12)
16 Ratings
  • 5 Rating Star 7
  • 4 Rating Star 5
  • 3 Rating Star 3
  • 1 Rating Star 1
Anonymous
04/21/2009
Really good! I only used 1 cup of sugar & the bread was still really sweet. You can definitely taste the honey. TIP: if you use a dark pan reduce the oven temp to 325. At 350 for 1 hour I used one glass (came out perfect) & one metal (burned!) so adjust accordingly.
Helpful
(19)
Pam Ziegler Lutz
08/13/2010
This is a delicious moist zucchini bread. I halved the recipe and made four small loaves. I removed half of the batter before adding the nuts and coconut. I added mini chocolate chips to the other half. My mini loaves baked in about 30 minutes. This is definitely worth making again! Thanks for sharing
Helpful
(17)
Ingrid
08/21/2008
This recipe produces a very rich tasty bread which is different from the typical zucchini bread it was a big hit. I did reduce the sugar by 1/3 cup because the honey and coconut make it quite sweet.
Helpful
(14)
abtyme
07/07/2009
The bread was super moist but I think it needs more cinnamon and nutmeg. I also cut back a little of the sugar and substituted applesauce for the oil.
Helpful
(12)
Susan Claire
08/06/2010
I made this AS WRITTEN-no substitutes or omissions. Very rich and moist not too sweet and I like the fact that it has honey in it. A great way to use up all that summer zucchini.
Helpful
(10)
Leanne Lovie
11/23/2009
Wonderful recipe. It was the best zucchini bread we had ever had. I grated two 8" zucchini's so I estimated that part. I only used a1 1/2 cup sugar -- which was good. I added a little extra honey to compensate -- which was completely unnecessary. I chose not to use coconut because it seemed too dry & am happy with that decision. I substituted pumpkin pie spice for nutmeg & it was pleanty good. I probobly heaped my spice spoons. The other really interesting thing is the walnuts. I grated them in a food processer instead of chopping them. They ended up powdery with the occasional crunchy bit & the nutty taste was mixed in all the bread. I was really happy with this.
Helpful
(8)
ahmom
08/01/2010
good. I didn't have self rising flour so I used the recipe for it on this site.
Helpful
(4)
JOYCEPAISLEY
08/31/2009
VERY good!! I put in half the amount of butter and half the amount of vanilla as the amounts just seemed excessive - skipped the nuts - love this recipe! ALSO - agree that a dark pan should cook at 325 as mine were at the edge of burning after 55 min. Happy Baking!
Helpful
(4)
jaybubbles99
09/22/2010
Mine didn't turn out well. It was way too moist.
Helpful
(4)
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