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Honey Zucchini Bread

Honey zucchini bread with naturally sweetened flavor and a tender, golden crumb. This honey loaf bakes until a toothpick comes out clean, then gets a honey glaze that pools over the sides.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

Bread
  • 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
  • 2 eggs
  • 0.5 cup honey
  • 0.333 cup vegetable oil
  • 0.25 cup Greek yogurt
  • 1 tsp vanilla extract
  • 1.5 cup zucchini, grated and squeezed dry
  • 0.333 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, then set it aside so the batter can go in right away.
  2. Whisk all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg together until evenly speckled.
  3. Beat honey, eggs, vegetable oil, Greek yogurt, and vanilla extract until smooth and glossy.
  4. Stir in the grated zucchini, making sure it’s evenly distributed through the wet mixture.
  5. Fold the dry ingredients into the wet mixture until just combined, then fold in chopped walnuts if using.
Bake and glaze
  1. Pour the batter into the loaf pan and bake at 350°F for 50–58 minutes, until a toothpick comes out clean.
  2. Cool the loaf for 15 minutes so the crumb sets slightly and the glaze doesn’t soak in too much.
  3. Mix honey, powdered sugar, and warm water into a smooth glaze, then drizzle over the warm loaf so it pools over the sides.

Notes

For a tender crumb, squeeze the zucchini dry thoroughly so the loaf bakes through without turning gummy. Store tightly covered in the refrigerator up to 4 days; rewarm slices briefly. Freezing is yes—wrap well and freeze up to 2 months, then thaw overnight. For a lighter swap, use low-fat Greek yogurt (same volume) to reduce fat while keeping the moist texture.