Best 4 Zucchini Bread With Lemon Honey Butter Recipes

Indulge in the delectable symphony of flavors that is Lemon Honey Zucchini Bread, a delightful treat that tantalizes the taste buds with every bite. This moist and tender bread bursts with the vibrant zest of lemon and the soothing sweetness of honey, perfectly complemented by the subtle crunch of zucchini. Each slice is a testament to the harmonious blend of flavors, textures, and aromas that make this recipe a true culinary masterpiece.

Accompanying this delectable bread is a divine Lemon Honey Butter, an irresistible spread that elevates the bread's flavors to new heights. Crafted with the perfect balance of tangy lemon, sweet honey, and rich butter, this luscious spread melts in your mouth, leaving a trail of citrusy-sweet goodness.

Whether you're a seasoned baker or just starting your culinary journey, this recipe is designed to guide you effortlessly through the process of creating this delectable treat. With step-by-step instructions and a comprehensive list of ingredients, we'll ensure your Lemon Honey Zucchini Bread and Lemon Honey Butter turn out perfectly.

So, gather your ingredients, preheat your oven, and prepare to embark on a delightful baking adventure. Let the tantalizing aromas of lemon, honey, and zucchini fill your kitchen as you create a masterpiece that will leave your taste buds dancing with joy.

Let's cook with our recipes!

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

Ingredients

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

LEMON ZUCCHINI BREAD

Lemon Zucchini Bread image

I thought my mom made the best zucchini bread - until I added lemon! This is a wonderful, light zucchini bread that's not too sweet.

Provided by REBECITA

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 1h

Yield 12

Number Of Ingredients 10

Ingredients

1 ½ cups shredded zucchini
¾ cup white sugar
1 egg
½ cup vegetable oil
1 ½ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
¼ teaspoon baking powder
1 teaspoon ground cinnamon
2 teaspoons lemon zest

Steps:

Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4 inch loaf pan.
In a bowl, beat together the zucchini, sugar, egg, and oil. In a separate bowl, sift together the flour, salt, baking soda, and baking powder; stir in the cinnamon and lemon zest. Stir the flour mixture into the zucchini mixture just until blended. Pour the batter into the prepared pan.
Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean. Remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool completely.

Nutrition Facts : Calories 194.7 calories, Carbohydrate 25.2 g, Cholesterol 15.5 mg, Fat 9.7 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 1.6 g, Sodium 164.6 mg, Sugar 12.8 g

ZUCCHINI BUTTER

Zucchini Butter image

The peak of summer is often marked by an abundance of zucchini and the eternal question of what to do with it! By grating and slowly simmering zucchini with butter and shallots, you can transform 2 pounds of zucchini into a concentrated spread that you can keep stashed inside your fridge in a small jar. Inspired by Julia Child's Grated Zucchini Sautéed in Butter and Shallots recipe, this version cooks much longer to really intensify the vegetal sweetness of zucchini. Try it on buttered toast or loosen with pasta water and coat your favorite noodle instead of pesto.

Provided by Food Network Kitchen

Categories condiment

Time 1h10m

Yield about 1 1/2 cups of zucchini butter

Number Of Ingredients 7

Ingredients

2 pounds zucchini (3 large or 4 medium)
3 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 shallot, finely chopped
3 sprigs fresh thyme
Kosher salt and freshly ground pepper
1/2 teaspoon finely grated lemon zest

Steps:

Grate the zucchini on the large holes of a box grater into a colander set over a bowl. Squeeze the zucchini to remove the excess liquid.
Heat the butter and olive oil in a skillet over medium heat. Add the shallot; cook, stirring, until softened, 2 to 3 minutes. Add the zucchini, thyme, 1 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until the zucchini is very tender and almost paste-like but not browned, 35 to 40 minutes, mashing it with a fork in the last 5 minutes. If the zucchini starts sticking, stir in a splash of water; reduce the heat as needed to prevent browning.
Remove the pan from the heat, stir in the lemon zest and season with salt. Let cool, then discard the thyme and transfer to a small jar. Store in the refrigerator for up to 1 week.

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

Ingredients

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

Tips:

Choose fresh and tender zucchini: Look for zucchini that are free of blemishes and have a deep green color. Avoid zucchini that are too large or have a yellow or orange tint, as these may be bitter.
Grate the zucchini with a box grater or food processor: This will help to release the moisture in the zucchini and make it easier to mix into the batter.
Do not overmix the batter: Overmixing can make the bread tough, so mix just until the ingredients are combined.
Bake the bread in a preheated oven: This will help to ensure that the bread is evenly baked.
Let the bread cool completely before frosting it: This will help to prevent the frosting from melting.

Conclusion:

This zucchini bread with lemon honey butter is a delicious and easy-to-make treat that is perfect for any occasion. The lemon honey butter adds a delicious burst of flavor to the bread, and the bread itself is moist and flavorful. With a few simple steps, you can make this delicious bread at home.