top of page

Honey Zucchini Bread

It's that time of year when the first zucchini are coming off the vine in the Waterford Bee Co. veggie patch. We love having a veggie patch close to our hives and our pollinator gardens. We have so many honey bees, butterflies, bumble bees and hummingbirds criss-crossing the bee yard into the veggie patch it's un-bee-lievable! If you're like us we have too many zucchini to count and like to use them up quickly! This is a great recipe that offers a moist delicious bread that is perfect with a smear of butter, jam or more HONEY!


  • 2 large eggs

  • 2/3 cup olive oil

  • 2/3 cup brown sugar

  • 1/3 cup raw honey (Waterford Bee Co Wildflower or Buckwheat honey are perfect to use!)

  • 2 teaspoons vanilla

  • 2 cups shredded zucchini – leave skins on

  • 2 cups all-purpose flour

  • 1 teaspoon salt

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1 ½ teaspoons cinnamon


  • ** This recipe makes one large loaf or two smaller ones. We've found that making smaller ones is often easier to get the center done. Also works with muffins.

  • Prep. Preheat oven to 350 degrees. Prepare a loaf pan with baking spray.

  • Shred zucchini. Use a chopper, food processor, or box grater to shred the zucchini. Leave the skins on!

  • Make batter. Combine the wet ingredients – the eggs, olive oil, brown sugar, honey, vanilla, and shredded zucchini. Then add the dry ingredients – the flour, salt, baking soda, baking powder, and cinnamon.

  • Add to pan. Pour the batter into the prepared (greased) loaf pan.

  • Bake. Bake the zucchini bread for approximately 45-50 minutes, or until the center is done after testing with a toothpick.

  • Cool. Let the bread sit in the pan for about 5-10 minutes, and then remove to a cooling rack.


  • The shredded zucchini should NOT be dried for this recipe. The high water content helps make this bread super moist.

  • This bread freezes well up to three months.

18 views0 comments


bottom of page