Honey Butter Zucchini Bread Recipes

Steps:

• Preheat oven to 350 degrees F. Grease two 9-by-5-inch loaf pans. In large bowl beat together the 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, cinnamon and salt. Slowly add zucchini mixture until completely combined. Divide the batter between the prepared loaf 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.
• In a small bowl, combine the butter, honey and lemon zest and mix together well.

Steps:

• preheat oven to 350 degrees f.
• grease 2 9x5 inch loaf pans.
• stir together the flour, cinnamon, nutmeg, and salt in a bowl until blended set aside.
• whisk eggs, sugar, coconut oil, butter, honey and vanilla together in a large bowl. stir in zucchini "you can add 1 cup walnuts at this time if you like".
• add flour mixture and stir until well combined. divide the batter between the prepared loaf pans.
• bake until it passes a toothpick test about 1 hour cool completely store in plastic bags over night for best flavor.

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.