Lemon and Honey Zucchini Bread

honey lemon zucchini bread on plate with zucchini and lemon halves
  • Prep time: 15 m
  • Cook time: 50 m
  • Makes: 14 slices (1 loaf)

Have you ever made zucchini bread? It might sounds weird, but you don’t even taste the vegetables, and the result is a super moist bread that you can feel good about snacking on. 

Ingredients and Equipment

  • Ingredients
  • Equipment
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Step 1 

Preheat oven to 350°F (175°C). Lightly grease a 9x5 inch loaf pan with butter or non-stick cooking spray and dust with flour to prevent sticking (to make this recipe into muffins see tips and variations).

Step 2 

In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and poppyseeds if using.

Step 3 

Squeeze the shredded zucchini in your hands to remove extra water, or place in a kitchen towel and ring out as much liquid as possible.

Step 4 

Place zucchini in a mixing bowl and add the honey, eggs, oil, milk, lemon zest, lemon juice, and extracts.

Step 5 

Add the wet ingredients to the dry and mix just until combined. If you mix too much, you can get tough baked goods!

Step 6 

Empty the batter into your baking dish, bake for 50 to 60 minutes until the top is golden and a tester inserted into the centre comes out clean.

Step 7 

Allow loaf to cool for 5 minutes before removing gently from the loaf pan and cooling completely on a wire rack.

Tips & variations

  • You can make this recipe into muffins! Line a 12 cup muffin tin with paper liners. Bake for 18 to 20 minutes or until a tester poked into a muffin comes out clean with no wet better sticking to it. It will make 12 muffins.

  • Make sure to wring out as much liquid as possible from the zucchini or it will make the batter too wet.

Nutrition per Slice

Total Fat
Saturated Fat

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