Recipe courtesy of Food Network Kitchen
Save Recipe Print
Zucchini Bread with Lemon Honey Butter
Total:
1 hr 25 min
Active:
25 min
Yield:
2 loaves
Level:
Easy
Total:
1 hr 25 min
Active:
25 min
Yield:
2 loaves
Level:
Easy

Ingredients

Lemon Honey Butter:

Directions

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

Preheat 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 zucchini. Add lemon zest and mix thoroughly. 

In a separate large bowl combine flour, baking soda, baking powder, cinnamon and salt. Slowly add 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.

Lemon Honey Butter:

In a small bowl, combine the butter, honey and lemon zest and mix together well.

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.)

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Zucchini Pancakes

Recipe courtesy of Ina Garten

Zucchini Carpaccio

Recipe courtesy of Melissa d'Arabian

Zucchini Chili

Recipe courtesy of Rachael Ray

Zucchini Panini

Recipe courtesy of Food Network Kitchen

Zucchini Gratin

Recipe courtesy of Ina Garten

Zucchini Parmesan

Recipe courtesy of Food Network Kitchen

Zucchini-Tini

Recipe courtesy of Claire Robinson

Fried Zucchini Coins

Recipe courtesy of Food Network Kitchen

Chocolate-Zucchini Cake

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories