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Honey Zucchini Bread

Honey zucchini bread is a golden, naturally sweetened quick bread with a tender crumb and a honey glaze that pools over the sides. Grated zucchini is squeezed dry for moist texture without excess water, then baked until a toothpick comes out clean and finished with a warm honey 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
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
  • 1 tsp vanilla extract
  • 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
  • 1 cast iron skillet

Method
 

Prep
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan so the bread releases cleanly after baking.
  2. Whisk the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg together in a bowl until evenly combined.
  3. Beat the honey, eggs, vegetable oil, Greek yogurt, and vanilla extract until smooth.
  4. Stir in the grated zucchini, squeezed dry, until the batter looks evenly mixed with no dry pockets.
  5. Fold the dry ingredients into the wet just until combined, then fold in the walnuts if using.
Bake and glaze
  1. Pour the batter into the greased loaf pan and bake at 350°F for 50–58 minutes until a toothpick comes out clean.
  2. Cool the loaf for 15 minutes so the crumb sets slightly before glazing.
  3. Mix the honey glaze ingredients until smooth (honey with powdered sugar and warm water) and drizzle over the warm loaf so it pools over the sides.

Notes

For best texture, squeeze the grated zucchini very dry—excess moisture can make the loaf dense. Store airtight at room temperature for 2 days or in the fridge for up to 5 days; freeze slices up to 3 months (glaze after thawing if you want extra-drippy pooling). For a lighter option, swap the vegetable oil with an equal amount of plain Greek yogurt or unsweetened applesauce, keeping the rest of the method the same.