Honey Butter Zucchini Bread

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.

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

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.

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.

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.

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.

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!

good. I didn't have self rising flour so I used the recipe for it on this site.

Mine didn't turn out well. It was way too moist.

Very good base recipe. I liked the light base flavors and the rich vanilla. I used a substitute recipe for self-rising flour and found that there was too much salt in the recipe. Next time I will cut the salt to 1 1/2 teaspoons total, including what should be in the flour.

I followed the recipe almost exactly - I put less sugar like a lot of the other reviewers, just 1 cup, but put 1 cup honey and 1 cup shredded coconut. It came out wonderfully moist and golden brown at the edges in just about 55 minutes at 180 C. Will definitely make again.

This is the only recipe I use, have been making it for 3 years now and it flies off the plate every time I take it somewhere. I prefer using the larger zucchini vice small ones , they seem to make a moister bread.

I didn't use quite as much honey or vanilla because I didn't have the full amounts, I used a tad bit more nutmeg & cinnamon. The flavor, moistness, and overall taste was great.

Made 2xs now. The fork comes out clean. Yet when you cut it to eat it still looks doughy. An ok kind

Made 12 muffins and one loaf. Came out really good, I followed the recipe with the exception of fresh grated nutmeg. And I didn’t have a full cup of honey so I topped it off with corn syrup.

Added cardamon and nutmeg for a caribbean flavor - was awesome!