Best 5 Zucchini Bread With Lemon Honey Butter Recipes
Zucchini bread with lemon honey butter is a delightful treat that combines the flavors of zucchini, lemon, and honey in a moist and tender bread. With its vibrant green color and zesty lemon flavor, this bread is a perfect addition to any brunch or afternoon tea. It is easy to make and can be customized with various mix-ins such as nuts, chocolate chips, or dried fruit. Enjoyed as a sweet breakfast or a delightful snack, zucchini bread with lemon honey butter is sure to become a favorite in your household.
Here are our top 5 tried and tested recipes!
DELICIOUS ZUCCHINI BREAD WITH SUPERB LEMON BUTTER
This recipe has been in my family for generations. I make this for breakfast every Sunday morning. It's easy and fun to make. VERY DELICIOUS!
Provided by Pinedog Pineapple P
Categories Breads
Time 1h50m
Yield 2 loafs
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- In a large bowl beat together eggs, oil, sugar, and vanilla.
- Slowly add zucchini.
- Add lemon zest and mix thoroughly.
- In a separate large bowl combine flour, baking soda, baking powder, salt, and cinnamon.
- Slowly and zucchini mixture until completely combined.
- Divide batter into two greased loaf pans. Bake for 1 hour and 15 minutes or until toothpick comes out clean.
- Serve very warm, so that when you put on lemon honey butter it melts.
Nutrition Facts : Calories 2384.3, Fat 163.9, SaturatedFat 45.8, Cholesterol 439.2, Sodium 3050.3, Carbohydrate 210.5, Fiber 5.4, Sugar 111.9, Protein 24.4
HONEY BUTTER ZUCCHINI BREAD
This recipe is ooey gooey good. The bread is moist, sweet and rich.
Provided by Bonnie Marie
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 3h30m
Yield 24
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 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, Sodium 334.1 mg, Sugar 20.5 g
BEST LEMON ZUCCHINI BREAD
This lemon zucchini bread has wowed every person my Mom made it for, and she has now passed this tried-and-true recipe to me, with the same results. If you are tempted to skip the nutmeg, don't! It's the secret ingredient that makes this bread pop. This loaf won't last a day in your house, so it's best to double or triple the recipe to ensure everyone gets a slice! The loaf freezes well, just slice before freezing.
Provided by Littldot
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
- Mix flour, baking powder, baking soda, salt, and nutmeg together in a bowl.
- Beat egg with sugar, milk, oil, and lemon juice in another bowl. Pour into the dry ingredients and add lemon zest and zucchini. Stir with a fork until moist, but very thick. Pour into the prepared pan and smooth the top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes.
Nutrition Facts : Calories 219.6 calories, Carbohydrate 30.5 g, Cholesterol 16.3 mg, Fat 10 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 1.7 g, Sodium 242.3 mg, Sugar 13.2 g
LEMONY ZUCCHINI BREAD
Flecks of zucchini give a third dimension to the popular lemon and poppy seed combination in this moist quick bread. My family loves this lemon zucchini bread at all times of the year.-Field Editor Carol Funk, Richard, Saskatchewan.
Provided by Taste of Home
Time 1h15m
Yield 2 loaves (16 slices each).
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugar, pudding mix, baking soda, baking powder and salt. In another bowl, whisk the eggs, milk, oil, lemon juice and extract. Stir into dry ingredients just until moistened. Fold in the zucchini, poppy seeds and lemon zest. , Pour into 2 greased 9x5-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 187 calories, Fat 8g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 195mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
HONEY-ZUCCHINI BREAD
This is a great, spicy zucchini bread that is sweetened only with honey. Make this on a Saturday morning to enjoy with your coffee.
Provided by evelynathens
Categories Quick Breads
Time 1h10m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190C).
- Butter two 8 x 4 inch loaf pans.
- Beat eggs well.
- Add oil, then honey (put honey in measuring cup after oil because the oiled cup will allow the honey to drip out more easily) and vanilla.
- Stir in zucchini.
- Mix dry ingredients together.
- Stir into zucchini along with nuts.
- Pour into the prepared loaf pans.
- Bake for 45-55 minutes, or until tested done.
- Cool in pans for 15 minutes before turning out.
Tips:
- Use fresh zucchini. Fresh zucchini has a higher water content, which makes for a moister bread. If you only have access to store-bought zucchini, be sure to drain off any excess water before proceeding.
- Don't overmix the batter. Overmixing the batter can result in a tough, dense bread. Mix the batter just until the ingredients are combined.
- Use a loaf pan that is at least 9x5 inches. A smaller loaf pan will result in a thicker, denser bread. If you only have a smaller loaf pan, you may need to reduce the baking time by 5-10 minutes.
- Let the bread cool completely before slicing it. This will help to prevent the bread from crumbling.
- Serve the bread with lemon honey butter. The lemon honey butter is a delicious and easy way to add extra flavor to the bread.
Conclusion:
Zucchini bread is a delicious and versatile quick bread that is perfect for breakfast, lunch, or a snack. It is also a great way to use up leftover zucchini. With its moist, tender crumb and sweet, lemony flavor, this zucchini bread is sure to be a hit with everyone who tries it.
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