Honey Butter Zucchini Bread

4.1
(19)

This recipe is ooey gooey good. The bread is moist, sweet and rich.

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Prep Time:
30 mins
Cook Time:
1 hr
Additional Time:
2 hrs
Total Time:
3 hrs 30 mins
Servings:
24
Yield:
2 - 9x5 inch loaves

Ingredients

  • 3 cups self-rising flour

  • 1 tablespoon ground cinnamon

  • ½ teaspoon ground nutmeg

  • 1 teaspoon salt

  • 3 eggs

  • 1 ⅔ cups white sugar

  • ½ cup vegetable oil

  • ½ cup melted butter

  • ½ cup honey

  • 2 tablespoons vanilla extract

  • 3 cups grated unpeeled zucchini

  • 1 cup chopped walnuts

  • ½ cup flaked coconut

Directions

  1. 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.

  2. 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.

  3. 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)

266 Calories
14g Fat
33g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 266
% Daily Value *
Total Fat 14g 18%
Saturated Fat 5g 24%
Cholesterol 33mg 11%
Sodium 334mg 15%
Total Carbohydrate 33g 12%
Dietary Fiber 1g 5%
Total Sugars 21g
Protein 4g
Vitamin C 3mg 14%
Calcium 69mg 5%
Iron 1mg 7%
Potassium 109mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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