Honey Butter Zucchini Bread recipe

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Ingredients

3 cups self-rising flour
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon salt
3 eggs
1 ⅔ cups white sugar
½ cup vegetable oil
½ cup melted butter
½ cup honey
2 tablespoons vanilla extract
3 cups grated unpeeled zucchini
1 cup chopped walnuts
½ cup flaked coconut

Nutrition Info

265.7 calories
carbohydrate: 33.4 g
cholesterol: 33.4 mg
fat: 13.7 g
fiber: 1.4 g
protein: 3.5 g
saturatedFat: 4.8 g
servingSize: -
sodium: 334.1 mg
sugar: 20.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans. Stir together the flour, cinnamon, nutmeg, and salt in a bowl until blended. Set aside.

  2. Whisk eggs, sugar, oil, butter, honey, and vanilla together in a large bowl. Stir in zucchini, walnuts, and coconut. Add the flour mixture and stir until well combined. Divide the batter between the prepared loaf pans.

  3. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool completely. Store loaves overnight in plastic bags for best flavor.

Recipe Yield

2 - 9x5 inch loaves

Recipe Note

This recipe is ooey gooey good. The bread is moist, sweet and rich.

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