Zucchini Bread with Lemon Honey Butter

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


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.)

Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Zucchini Saute

Fried Zucchini

Zucchini Pancakes

Zucchini Enchiladas

Sausage-Stuffed Zucchini Boats

Main Challenge: Red Chili Citrus Mushrooms with Grilled Zucchini

MAIN CHALLENGE: Red Chili Citrus Mushrooms with Grilled Zucchini

Zucchini Bread