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Honey Zucchini Bread

Honey zucchini bread with a golden, honey-sweetened crumb and a honey glaze that pools over the sides. Grated zucchini is squeezed dry for a tender loaf, then baked until a toothpick test comes out clean.
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Prep Time 15 minutes
Cook Time 55 minutes
cooling 15 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
Wet ingredients
  • 2 eggs
  • 0.5 cup honey
  • 0.33 cup vegetable oil
  • 0.25 cup Greek yogurt
  • 1 tsp vanilla extract
  • 1.5 cup zucchini, grated and squeezed dry
  • 0.33 cup walnuts, chopped (optional) optional
Honey glaze
  • 3 tbsp honey
  • 1 tbsp powdered sugar
  • 1 tsp warm water

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat oven to 350°F and grease a 9x5 loaf pan. Aim to have the pan ready so the batter can go in right after mixing.
  2. Whisk all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg together. Mix until the spices are evenly distributed.
  3. Beat honey, eggs, vegetable oil, Greek yogurt, and vanilla extract until smooth. The mixture should look glossy and fully combined.
  4. Stir in grated, squeezed dry zucchini. The batter should stay thick rather than watery.
  5. Fold dry ingredients into the wet mixture until just combined. Stop mixing as soon as you no longer see flour streaks; fold in walnuts if using.
Bake and glaze
  1. Pour batter into the loaf pan and spread into an even layer. Tap the pan gently once to settle the batter.
  2. Bake at 350°F for 50–58 minutes, until a toothpick comes out clean. The loaf should be golden and set in the center.
  3. Cool for 15 minutes. The glaze will pool better when the loaf is warm but not scorching.
  4. Mix honey, powdered sugar, and warm water to make a pourable honey glaze. Drizzle over the warm loaf so it runs down the sides in thin ribbons.

Notes

Pro tip: squeezing the grated zucchini dry is the difference between a tender loaf and one that can turn gummy. Store the bread in an airtight container in the fridge for up to 4 days; warm slices in the microwave for 10–15 seconds before serving. Freeze baked slices for up to 2 months (thaw overnight in the fridge). For a lighter swap, use part-skim Greek yogurt in place of regular Greek yogurt.