About the Recipe
I first started baking zucchini bread when my oldest daughter was a toddler. She wasn’t a big eater and preferred snacking over sitting down for a full meal. To sneak in a little extra nutrition, I began making this zucchini bread—sometimes swapping half of the zucchini for shredded carrots for even more goodness. Instead of using sugar, I opted for honey, which added just the right amount of natural sweetness. She loved it, which made me happy—and to be honest, I loved it just as much!
Zucchini bread is a classic treat that works for breakfast, a snack, or even dessert. Plus, it’s the perfect way to use up extra zucchini from your garden or the farmer’s market. One key tip: make sure to drain the shredded zucchini well before adding it to the batter. Zucchini holds a lot of water, and skipping this step can result in a soggy texture. To do this, sprinkle the grated zucchini with a bit of salt and let it sit for about 10–15 minutes. The salt helps draw out the excess moisture, which you can then squeeze out using a clean kitchen towel or cheesecloth.
Once the zucchini is prepped, the rest of the recipe comes together easily with just a handful of simple ingredients. It’s beginner-friendly and naturally sweetened with honey, making it a great option for anyone looking for a wholesome homemade treat. Let’s get baking!
Naturally Sweetened – This recipe uses honey instead of refined sugar, giving it a deliciously mild sweetness with a hint of floral depth.
Moist & Tender – Thanks to the shredded zucchini, this bread stays wonderfully moist without being greasy or dense.
Easy to Make – No fancy equipment or complicated steps—just mix, pour, and bake!
Kid-Approved – A sneaky way to get some veggies into picky eaters while keeping them happy with a delicious treat.
Perfect for Any Time of Day – Enjoy it for breakfast, as a snack, or even as a light dessert with a spread of cream cheese frosting.
Great for Using Up Zucchini – If your garden (or a generous neighbor) has you swimming in zucchini, this is a great way to use it up!
What You'll Love
Can I use a different sweetener instead of honey?
Yes! Maple syrup works as a great substitute and will add a slightly different depth of flavor. If using granulated sugar, you may need to add a bit more moisture, such as an extra tablespoon of oil or a splash of milk.
Do I really need to drain the zucchini?
Yes! Zucchini holds a lot of water, and if you skip draining it, your bread may turn out soggy or dense. Sprinkle it with a little salt, let it sit for 10–15 minutes, then squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth.
Can I make this recipe with whole wheat flour?
You can substitute up to half of the all-purpose flour with whole wheat flour. If you use 100% whole wheat flour, the bread will be denser, so you may need to add a bit more liquid (such as an extra egg or a little milk).
Can I make this into muffins instead of a loaf?
Absolutely! Divide the batter into a greased or lined muffin tin and bake at 350°F (175°C) for about 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Can I add nuts or chocolate chips?
Definitely! Chopped walnuts, pecans, or even dark chocolate chips make great mix-ins. Fold about ½ to ¾ cup into the batter before baking.
How should I store zucchini bread?
Store it in an airtight container at room temperature for up to 2 days, or refrigerate it for up to a week. You can also freeze it—just wrap slices in plastic wrap and store them in a freezer-safe bag for up to 3 months.
Can I make this dairy-free?
Yes! The bread itself is already dairy-free. If using the cream cheese frosting, swap out the cream cheese and butter for a dairy-free alternative.
Frequently asked Questions
Ingredients
250g (2 cups) All-Purpose Flour
10g (2 teaspoons) Baking Soda
3g (1 teaspoon) Cinnamon
5g (1 teaspoon) Salt + 2.5g (½ teaspoon) to sprinkle on zucchini
0.5g (¼ teaspoon) Nutmeg
A pinch of Ground Cloves
170–255g (½–¾ cup) Honey
4 Large Eggs
5g (1 teaspoon) Vanilla Extract
240ml (1 cup) Vegetable Oil (or any flavorless oil)
3 cups (about 400g) Shredded Zucchini (drained)
Cream Cheese Frosting: (optional)
225g (8oz) Cream Cheese, softened
57g (¼ cup) Butter, softened
5g (1 teaspoon) Vanilla Extract
360g (3 cups) Powdered Icing Sugar
Preparation
To start, prep your zucchini by grating it into a colander or large bowl. I like to use a medium sized grate. Sprinkle the zucchini with 1/2 teaspoon salt and give it a good mix. The salt will help to extract the moisture from the zucchini.
Let it sit for 10-15 minutes before draining. If you are wanting to do a mix of carrots and zucchini, grate them into seperate bowls. Since the carrots are less water logged, they will not need to be strained as the zucchini do.
In the meantime, sift the flour, baking soda, cinnamon, salt, nutmeg and cloves into a medium sized mixing bowl. Whisk the dry ingredients together until they are well combined.
In a seperate large mixing bowl use a hand mixer to mix together your honey, eggs, oil, and vanilla. Make sure to mix until everything is really well combined and you have a creamy mixture (approx. 3 minutes).
Next, slowly mix your dry ingredients into your wet ingredients. I like to do about 1/2 a cup at a time. Mix until you have a thick creamy batter. Make sure to scrape down the sides of your bowls to ensure all ingredients have been well incorporated. When you have a nice smooth batter it is time to strain your zucchini.
If you are using a colander, simply press down on the zucchini to squeeze out as much liquid as possible. I prefer using a kitchen towel or cheese cloth. I find that you can get a lot more of the liquid out by twisting the fabric and pushing the zucchini into a tight ball. You might be surprised by how much liquid you can actually get out!
Once you have removed as much liquid as you can from the zucchini, slowly fold the zucchini into the batter. Keep folding until the zucchini is well incorporated and evenly distributed.
Once everything is well combined scoop the batter into a prepared loaf pan. I like to rub a bit of butter or oil on the sides and dust with flour to create a non-stick surface. You can equally line the pan with parchment paper.
Preheat your oven to 350F.
When the oven is heated, place your zucchini loaf onto the center rack and bake for 40-50 minutes or until evenly browned and a toothpick inserted into center comes out clean.
Removed from the oven and let cool in the pan for 20 minutes or so before transferring it to a cooling rack. If you do not wish to add the frosting, you can serve it plain (which is how I primarily eat it) and it is delicious!
If you wish to dress it up a notch, wait until the bread has completely cooled before adding any icing.
To make the icing add the cream cheese, softened butter and vanilla to a medium mixing bowl. Beat the ingredients with a hand mixer until well combined. Slowly add in the icing sugar, one cup at a time until you have achieved your preferred consistency.
Once the zucchini bread has cooled completely spread or pipe the frosting over top. Add a bit of added visual interest with sprinkles or edible flowers and enjoy!
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