Zucchini Bread recipe as featured in the See-Yaht-Sub




Photo by Brandi Montreuil


This recipe was created by Monica Brown, by combining 3 different recipes and has a touch of honey which gives it a unique sweetness. Recipe makes 2 loafs of bread


Wet ingredients:

2 cups shredded and drained raw zucchini

2 eggs

1 cup vegetable oil

¼ cup honey

2 tsp vanilla


Dry ingredients

1 ½ cups white sugar

3 cups flour

2 tsp baking powder

2 tsp baking soda

1 tsp salt

1.5 to 2 tsp cinnamon (depending on liking)

1 cup chopped walnuts (optional)



Shred about 4 small to medium sized zucchini and drain well. Mix wet ingredients in large mixing bowl and then add sugar. Measure out rest of the dry ingredients in a separate bowl and slowly add to wet mixture. Mix until combined, be sure not to over mix. Mixture will be fairly thick.

Preheat oven to 325, grease and flour 2,  9” X 5” loaf pans. Pour mixture as evenly as possible into pans. Bake for 50 – 70 minutes, or until wooden pick comes out clean.  Cool bread in pans for 10 minutes and then jiggle to loosen bread and remove to cool on wire rack for 30 minutes prior to wrapping in aluminum foil.