Zucchini Bread With Lemon Honey Butter Recipes

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DELICIOUS ZUCCHINI BREAD WITH SUPERB LEMON BUTTER



Delicious Zucchini Bread With Superb Lemon Butter image

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

3 eggs
1 tablespoon lemon, zest of
1 cup oil
2 cups flour
1 cup sugar
2 teaspoons baking soda
1 teaspoon vanilla
1 teaspoon baking powder
2 cups shredded zucchini
1 teaspoon salt
1 teaspoon cinnamon
4 ounces softened butter
1 tablespoon honey
1 tablespoon lemon, zest of

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



Honey Butter Zucchini Bread image

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

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

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



Best Lemon Zucchini Bread image

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

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
⅛ teaspoon ground nutmeg
1 egg
¾ cup white sugar
½ cup milk
½ cup vegetable oil
1 lemon, zested and juiced
1 cup grated and squeezed zucchini

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



Lemony Zucchini Bread image

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

4 cups all-purpose flour
1-1/2 cups sugar
1 package (3.4 ounces) instant lemon pudding mix
1-1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
4 large eggs, room temperature
1-1/4 cups 2% milk
1 cup canola oil
3 tablespoons lemon juice
1 teaspoon lemon extract
2 cups shredded zucchini
1/4 cup poppy seeds
2 teaspoons grated lemon zest

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



Honey-Zucchini Bread image

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

3 eggs
1 cup honey
1 cup vegetable oil
1 tablespoon vanilla
2 cups grated unpeeled zucchini
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1 cup chopped walnuts or 1 cup pecans

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.

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