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Honey Zucchini Bread

Honey zucchini bread with a tender crumb and a honey glaze that pools over the sides. This easy quick bread bakes until golden and stays lightly sweet, with grated zucchini folded into the batter for moisture.
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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: 280
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 Plus extra for honey glaze.
  • 0.33 cup vegetable oil
  • 0.25 cup Greek yogurt
  • 1 tsp vanilla extract
  • 1.5 cup zucchini, grated and squeezed dry
Optional add-in
  • 0.33 cup walnuts, chopped Optional.
Honey glaze
  • 3 tbsp honey
  • 1 tbsp powdered sugar
  • 1 tsp warm water

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and mix
  1. Preheat oven to 350°F and grease a 9x5 loaf pan, so the pan is ready for batter the moment it’s mixed.
  2. Whisk all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg together until evenly combined.
  3. Beat honey, eggs, vegetable oil, Greek yogurt, and vanilla extract until smooth and glossy.
  4. Stir the grated, squeezed-dry zucchini into the wet mixture.
  5. Fold the dry ingredients into the wet just until combined; fold in chopped walnuts if using to avoid overmixing.
Bake
  1. Pour the batter into the prepared loaf pan and level the top for even baking.
  2. Bake at 350°F for 50–58 minutes, until a toothpick inserted in the center comes out clean with a few moist crumbs possible.
Cool and glaze
  1. Cool for 15 minutes in the pan, so the loaf sets and the glaze pools without melting off completely.
  2. Mix honey, powdered sugar, and warm water into a smooth glaze, then drizzle over the warm loaf for drips down the sides.

Notes

Pro tip: Squeeze the grated zucchini very dry—excess moisture can make the crumb gummy. Store in an airtight container at room temperature for 2 days or refrigerate up to 5 days; warm slices briefly for a fresh-from-the-oven feel. Freezing is yes: wrap tightly and freeze up to 2 months, then thaw overnight in the fridge. For a lighter option, replace the vegetable oil with the same amount of neutral oil or use an equal-volume swap of melted unsalted butter for a richer texture (the loaf may brown slightly faster).