Honey Zucchini Bread
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This honey zucchini bread is my go to recipe whenever I want something delicious that comes together in under an hour. The beauty of it is how simple it is to make, and zucchini is such an affordable way to add moisture and nutrition to baked goods while keeping calories in check. Pure honey brings natural sweetness and wonderful flavor, plus it's packed with antioxidants that white sugar just can't match. My family devours this loaf warm from the oven, and I love how the walnuts add a lovely crunch. Trust me, once you try this, you'll be making it again and again.
Ella x
Ingredients
- 300 gall-purpose flour
- 200 ggranulated sugar
- 150 gunsalted butter(softened)
- 2 egglarge eggs
- 100 gpure honey
- 400 gzucchini(diced)
- 10 gbaking powder
- 5 gsalt
- 100 gchopped walnuts
- 1 mLvanilla extract(optional)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease a 9x5-inch loaf pan and set aside.
- 2
In a medium bowl, whisk together flour, sugar, baking powder, and salt. Set aside.
- 3
In a large bowl, cream together butter and honey until light and fluffy. Beat in eggs one at a time.
- 4
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- 5
Stir in zucchini, walnuts, and vanilla extract (if using).
- 6
Pour the batter into the prepared loaf pan and smooth the top.
- 7
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Remove from the oven and let cool in the pan for 5 minutes. Transfer to a wire rack to cool completely.
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