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Honey Zucchini Bread

Honey zucchini bread with a golden honey-sweetened loaf and tender crumb, made as an easy quick bread. The honey glaze pools over the sides after a short cool and drizzle.
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Prep Time 15 minutes
Cook Time 55 minutes
cooling 15 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 284
Ingredients Equipment Method Notes

Ingredients
  

Bread
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 eggs
  • 0.5 cup honey
  • 0.33 cup vegetable oil
  • 0.25 cup Greek yogurt Use plain Greek yogurt.
  • 1 tsp vanilla extract
  • 1.5 cup zucchini, grated and squeezed dry
  • 0.33 cup walnuts, chopped (optional) Optional for added crunch.
Honey Glaze
  • 3 tbsp honey
  • 1 tbsp powdered sugar
  • 1 tsp warm water

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan with a light coat to prevent sticking.
  2. Whisk all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg together in a bowl until evenly combined.
  3. Beat honey, eggs, vegetable oil, Greek yogurt, and vanilla extract until smooth, glossy, and fully blended.
  4. Stir in grated zucchini, squeezed dry, until the batter looks evenly speckled.
  5. Fold the dry ingredients into the wet ingredients until just combined, then fold in walnuts if using.
  6. Pour the batter into the loaf pan, smooth the top, and bake for 50–58 minutes at 350°F until a toothpick comes out clean.
Cool and glaze
  1. Cool the loaf in the pan for 15 minutes so it sets before glazing.
  2. Mix honey glaze ingredients—honey, powdered sugar, and warm water—until smooth, then drizzle over the warm loaf and let it pool over the sides with a glossy finish.

Notes

Pro tip: squeeze grated zucchini very well so the loaf bakes up tender instead of gummy. Store wrapped at room temperature for up to 2 days or in the fridge for up to 5 days. Freezing is yes—wrap slices airtight and freeze up to 2 months, then thaw and warm briefly. For a lighter option, use half oil and half unsweetened applesauce (replace 1/6 cup oil with applesauce) for a slightly softer crumb without changing the baking time much.