Honey Butter Zucchini Bread

Honey Butter Zucchini Bread

11 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    3 h 30 m
Bonnie Marie
Recipe by  Bonnie Marie

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

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Ingredients

Adjust Servings

Original recipe yields 2 - 9x5 inch loaves

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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.

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Reviews (11)

Rate This Recipe
Pam-3BoysMama
17

Pam-3BoysMama

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

bkjanke
14

bkjanke

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.

Ingrid
13

Ingrid

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.

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 266 cal
  • 13%
  • Fat
  • 13.7 g
  • 21%
  • Carbs
  • 33.4 g
  • 11%
  • Protein
  • 3.5 g
  • 7%
  • Cholesterol
  • 37 mg
  • 12%
  • Sodium
  • 334 mg
  • 13%

Based on a 2,000 calorie diet

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