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Honey Zucchini Bread

Honey zucchini bread with a golden honey glaze and a tender crumb. A lightly sweet quick-bread loaf baked until a toothpick comes out clean, then drizzled so the honey pools down 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: 280
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
Optional add-in
  • 0.33 cup walnuts, chopped Optional.
Honey glaze
  • 3 tbsp honey
  • 1 tbsp powdered sugar
  • 1 tsp warm water

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and mix
  1. Preheat oven to 350°F and grease a 9x5 loaf pan.
  2. Whisk all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg together.
  3. Beat honey, eggs, vegetable oil, Greek yogurt, and vanilla extract until smooth.
  4. Stir in grated and squeezed-dry zucchini.
  5. Fold dry ingredients into wet until just combined, and fold in walnuts if using.
Bake and glaze
  1. Pour batter into the loaf pan.
  2. Bake at 350°F for 50–58 minutes, until a toothpick comes out clean (visual cue: the top should be set and lightly golden).
  3. Cool for 15 minutes.
  4. Mix honey, powdered sugar, and warm water, then drizzle over the warm loaf so it pools over the sides (visual cue: glaze should drip and cling).

Notes

For best texture, squeeze the grated zucchini very dry to prevent a gummy loaf. Store tightly wrapped at room temperature for up to 2 days or refrigerate for up to 5 days; freeze sliced portions for up to 2 months. For a lower-sugar option, replace honey 1:1 with a baking-friendly honey alternative, keeping the rest of the recipe the same.