Lemon Zucchini Bread


  • 3 large eggs
  • 1 cup vegetable oil, plus more for greasing the pans
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 cups shredded zucchini (from about 1 medium zucchini)
  • 1 tablespoon grated lemon zest
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • Honey Lemon Butter (see next section)
  • 4 ounces unsalted butter, softened
  • 1 tablespoon honey
  • 1 tablespoon grated lemon zest

Cooking Instructions

Step 1: Preheat oven to 350 degrees F.  Grease two 9″x5″ loaf pans.  In a large bowl beat together the eggs, oil, sugar, and vanilla.  Slowly add zucchini.  Add lemon zest and mix thoroughly.

Step 2: In a separate large bowl, combine flour, baking soda, baking powder, cinnamon, and salt.  Slowly add zucchini mixture until completely combined.  Divide the batter between the prepared load pans.  Bake until a toothpick comes out clean and the sides have started to brown, about 45 minutes.  Let cool on a rack 15 minutes.  Unmold and serve warm or at room temperature sliced with the Lemon Honey Butter.

Step 3: Lemon Honey Butter: In a small bowl, combine the butter, honey, and lemon zest and mix together well.

Enjoy this easy zucchini bread with an unforgettable lemon honey butter from FoodNetwork!