Zucchini Bread with Lemon Honey Butter

Total Time:
1 hr 50 min
Prep:
35 min
Cook:
1 hr 15 min

Yield:
2 loafs
Level:
Easy

Ingredients
  • 3 large eggs
  • 1 cup vegetable oil, plus more for greasing the pans
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 2 cups shredded zucchini (from about 1 medium zucchini)
  • 1 tablespoon grated lemon zest
  • 2 cups all-purpose flour (see Cook's Note)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • Honey Lemon Butter, recipe follows
  • Lemon Honey Butter:
  • 4 ounces unsalted butter, softened
  • 1 tablespoon honey
  • 1 tablespoon lemon zest
Directions
  • Preheat the oven to 350 degrees F. Grease two 9- by- 5-inch loaf pans. In large bowl, beat together the eggs, oil, sugar and vanilla. Slowly add the zucchini. Add the lemon zest and mix thoroughly.

  • In a separate large bowl, combine the flour, baking soda, baking powder, cinnamon and salt. Slowly add the zucchini mixture until completely combined. Divide the batter between the prepared loaf pans. Bake until a toothpick comes out clean and the sides have started to brown, about 45 minutes. Let cool on a rack 15 minutes. Unmold and serve warm or at room temperature sliced with the Lemon Honey Butter.

  • Special equipment: two 9- by- 5-inch loaf pans

Lemon Honey Butter:
  • Combine all ingredients and mix together well. Chill and serve.

Cook's Note: When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

This recipe has been updated and may differ from what was originally published or broadcast.


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    Summer Produce Guide