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 those summer zucchini!
Prep Time 20 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour20 minutesminutes
Servings 10
Ingredients
2eggs
½cup(120ml)vegetable oil, canola oil or melted coconut oil can be used
½cup(100g)granulated sugar
¼cup(80g)honey
1teaspoonpure vanilla extract
1 ¼cup(181g)shredded zucchini, see note
1 ⅔cups(216g)all-purpose flour
½teaspoonbaking powder
½teaspoonbaking soda
½teaspoonsalt
1cup(113g)chopped walnuts
Instructions
Position the oven rack to the lower-third position. (Just below the center of the oven.) Preheat the oven to 325°F. Grease a 9x5 loaf pan; set aside.
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 for 50-60 minutes, 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.
Notes
Shredding zucchini: Shred the zucchini with a box grater. This will yield the best results.
Make muffins
Line a 12-cup muffin pan with paper liners and heat the oven to 375°F.
Make the batter as directed and divide it among the prepared muffin pan.
Bake for 20-25 minutes until browned and the centers bounce back when pressed lightly.
Make ahead tip
Keep the bread covered tightly and store at room temperature for up to 4 days or in the refrigerator for up to 1 week.
The bread can be frozen for up to 3 months. Thaw in the refrigerator overnight and bring to room temperature before serving.