Recipe courtesy of Food Network Kitchen

Zucchini Bread with Lemon Honey Butter

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  • Level: Easy
  • Total: 1 hr 25 min (includes cooling time)
  • Active: 25 min
  • Yield: 2 loaves
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Ingredients

Lemon Honey Butter:

Directions

Special equipment:
two 9- by- 5-inch loaf pans
  1. 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. 
  2. 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:

  1. 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.)

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