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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.
Honey Nut Zucchini Bread
A classic zucchini bread with hints of ginger and nutmeg; sweetened with honey and sugar, then loaded with walnuts.
Ingredients
- 3 cups (390 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 cup (200 g) granulated sugar
- ¼ cup (80 g) honey
- ¾ cup (180 ml) canola oil
- 2 cups (290 g) shredded zucchini, about 1 large zucchini
- 1 cup (113 g) chopped walnuts, optional
- ½ cup (85 g) white chocolate chips, optional
Instructions
- Preheat oven to 350ºF. In a large mixing bowl, combine flour, baking powder, baking soda, salt, ginger, nutmeg, and walnuts.
- 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.
- Spoon the batter into 2 greased and floured 8×4-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.
Nutrition Information:
Yield: 20 Serving Size: 1 sliceAmount Per Serving: Calories: 266Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 19mgSodium: 206mgCarbohydrates: 32gFiber: 1gSugar: 17gProtein: 4g
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients you used in the recipe.
I’m one of those people who currently has an overabundance of zucchini in my life… and I absolutely will be making this recipe soon because it sounds DELICIOUS. I also like that you can freeze it… so I might just have to whip up several loafs to get through some of this zucchini, which is getting out of control.
Thanks for sharing!
Wonderful! You must be lucky enough to have a garden. This bread is definitely a great way to make use of all the zucchini you have. I hope you enjoy it. Thank you for stopping by my site!
Yes, we’ve got a little garden, and we get a box full of produce from a local farmer weekly, too! It’s lovely… but there have been SO many zucchini that it’s been overwhelming trying to figure out to do. A good problem, I know. 😉
I hope you have a great weekend!