Baked by an Introvert
Jen Sobjack
This honey nut zucchini bread is made with honey, sugar, and pure vanilla. It’s loaded with chopped walnuts and is the best way to use up your summer garden’s zucchini.
In a large mixing bowl, whisk the eggs, oil, sugar, honey, and vanilla together until well combined.
Whisk in the zucchini.
In a separate bowl, add the flour, baking powder, baking soda, and salt. Whisk together until well combined. Add the flour mixture to the zucchini mixture. Using a silicone spatula, gently stir just until there are visible streaks of dry flour.
Gently fold in the walnuts.
Transfer the batter to the prepared pan and bake until golden brown and a toothpick inserted near the center comes out clean.
Cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.