Honey Nut Zucchini Bread

A classic zucchini bread with hints of ginger and nutmeg; sweetened with honey and sugar, then loaded with walnuts.

I am super excited to share this recipe with you!  This is the best zucchini bread I’ve had to date.  And it is perfect for those of you who have an overabundance of zucchini from the garden.

I took this honey nut zucchini bread to my in-laws over the holiday weekend and they went nuts over it.  Literally!

The bread is loaded with walnuts, sweetened with sugar and honey, and then spiced with ginger and nutmeg.  It actually reminds me of banana bread, just without the banana taste.

The recipe is all done by hand.  There’s no need to pull out the mixer for this one.  A gentle mix with a wooden spoon or spatula is all this simple bread recipe needs.

This honey nut zucchini bread is so moist and tender.  As it bakes away in the oven the shredded zucchini will release loads of moisture into the bread.  The moisture from the zucchini mixed with the oil and eggs will leave the bread far from dry.  It almost melts in your mouth; it’s that moist!

The zucchini doesn’t add much to the recipe in regards to flavor.  Instead, you taste the vanilla, honey, ginger, nutmeg, sugar, and walnuts.  Oh, it’s splendid!  You can even add a handful of white chocolate chips to the top of the loaf before baking.  The white chocolate chips will make the zucchini look even extra special.

I know you will be impressed with this bread once you try it.  You won’t even realize you’re eating your vegetables 😉

*Tip: This recipe makes two loaves.  If you want to be greedy and keep both loaves for yourself, simply wrap the second loaf in plastic wrap once it has completely cooled.  Place the wrapped loaf in a zip-top plastic bag, squeeze all of the air out of the bag before sealing, and freeze for 2 to 3 months.

Enjoy this delicious honey nut zucchini bread.

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Honey Nut Zucchini Bread

Yield: 20

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

A classic zucchini bread with hints of ginger and nutmeg; sweetened with honey and sugar, then loaded with walnuts.

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Ingredients

• 3 cups white wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 cup granulated sugar
• 1/4 cup honey
• 3/4 cup canola oil
• 2 cup shredded zucchini, (about 1 large zucchini)
• 1 cup walnuts, chopped
• 1/2 cup white chocolate chips, optional

Instructions

1. Preheat oven to 350ºF. In a large mixing bowl, combine flour, baking powder, baking soda, salt, ginger, nutmeg, and walnuts.
2. In a small mixing bowl, whisk together eggs, oil, vanilla extract, honey, sugar, and zucchini. Make a well in the center of the flour mixture, slowly pour the wet mixture into the well. Stir just until the dry ingredients are moist.
3. Spoon the batter into 2 greased and floured 8x4-inch loaf pans. If desired, top batter with white chocolate chips. Bake for 1 hour or until a wooden toothpick inserted in the center comes out clean. Cool in the pans on a wire rack for 10 minutes; remove from pans and allow to cool completely on a wire rack.

Notes

This recipe yields 2 loaves.

Nutrition Information:

Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 265Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 19mgSodium: 205mgCarbohydrates: 32gFiber: 1gSugar: 17gProtein: 4g

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