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Honey Zucchini Bread

Honey zucchini bread that bakes into a golden loaf with a tender crumb and honey glaze pooling over the sides. This lightly sweet, naturally sweetened zucchini quick bread is easy to make and stays moist thanks to grated, squeezed-dry zucchini.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 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
Wet ingredients
  • 2 eggs
  • 0.5 cup honey
  • 0.33 cup vegetable oil
  • 0.25 cup Greek yogurt
  • 1 tsp vanilla extract
Zucchini and mix-ins
  • 1.5 cup zucchini grated and squeezed dry
  • 0.33 cup walnuts chopped (optional)
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, then set it aside for filling. Visual cue: the pan looks lightly coated with no bare metal spots.
  2. Whisk the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg together in one bowl. Visual cue: the mixture turns evenly speckled throughout.
  3. Beat the honey, eggs, vegetable oil, Greek yogurt, and vanilla extract until smooth. Visual cue: the mixture looks glossy and fully combined.
  4. Stir in the grated, squeezed-dry zucchini. Visual cue: the batter thickens slightly and looks flecked with zucchini.
  5. Fold the dry ingredients into the wet ingredients just until combined, then fold in the walnuts if using. Visual cue: you no longer see dry flour streaks and the batter is thick, not overmixed.
  6. Pour the batter into the loaf pan and spread it level. Visual cue: the top sits flat and even before baking.
  7. Bake at 350°F for 50–58 minutes, until a toothpick comes out clean. Visual cue: the top is golden and a toothpick inserted in the center shows no wet batter.
Cool and glaze
  1. Cool the loaf for 15 minutes. Visual cue: the pan is warm but not scorching, and the loaf holds its shape.
  2. Mix the honey glaze ingredients (honey, powdered sugar, and warm water) until smooth, then drizzle over the warm loaf. Visual cue: the glaze pools over the sides and lightly sets on top.

Notes

For best texture, squeeze the grated zucchini until it feels fairly dry; too much moisture can make the loaf dense. Store wrapped in the refrigerator for up to 4 days, or freeze slices for up to 2 months (thaw overnight in the fridge). For a lighter option, use low-fat Greek yogurt in the same amount.