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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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 grated lemon zest


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.)