Zucchini Bread With Lemon Honey Butter Recipes

ZUCCHINI BUTTER

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.

HONEY BUTTER ZUCCHINI BREAD

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.

ZUCCHINI BREAD WITH HONEY BUTTER

Steps:

• Prep: Preheat the oven to 350 degrees. Line two loaf pans with parchment paper, making sure to spray with cooking spray too - so the ends of the pan are coated. Set out a stick of butter to soften for the honey butter, which you can make while the bread bakes.
• Make the batter: Add eggs, sugar, and oil to a large mixing bowl and mix well with an electric mixer or whisk by hand (I often don't use the mixer at all for this). Add the zucchini and vanilla and mix to combine. Add the dry ingredients - flour, salt, baking soda, baking powder, cinnamon, nutmeg, and ground cloves and mix until you have a smooth batter.
• Bake: Divide the batter evenly between the two pans and bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean. (It may have some moist crumbs on it, but it should not have wet batter on it).
• Make the Honey Butter: Soften the butter by letting it sit out on the counter as mentioned above or by microwaving for about 20 seconds in a medium mixing bowl. You want it to be just soft - not melty. Cream the butter by itself with a mixer until it's smooth. Add 1 tbsp of the honey and mix. Taste it, and if you want it sweeter, add the 2nd tbsp and mix again. Storing: Store the zucchini bread at room temp, covered tightly with foil or in an airtight container for 2-3 days. You can also store it in the fridge, covered or sealed tightly, for 5-6 days. Store the honey butter in a sealed container in the fridge, and let it sit out at room temp for a little while before serving, to soften!

DELICIOUS ZUCCHINI BREAD WITH SUPERB LEMON BUTTER

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.

LEMON ZUCCHINI BREAD

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.