Zucchini Honey Cake Recipe

This unbelievably moist zucchini honey cake recipe, straight from a home cooking magazine, is a fall favorite! Bursting with the warm sweetness of honey and the subtle sweetness of zucchini, this recipe is perfect for cozy autumn days. Easy to make and incredibly delicious, it's a guaranteed crowd-pleaser. Get ready to bake up a batch of pure comfort!

Prep Time 20 mins
Cook Time 85 mins
Calories 2974.7 kcal
Protein 86g
Rating 4.7 (6 Reviews)
Zucchini Honey Cake 27

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Zucchini Honey Cake

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How to Make Zucchini Honey Cake

  1. Preheat oven to 325°F (160°C).
  2. Position oven rack to the second lowest position.
  3. Grease and flour two medium loaf pans (approximately 9x5 inches) or three mini loaf pans.
  4. In a large mixing bowl, beat 3 large eggs with an electric mixer until light and fluffy.
  5. Add 1 cup honey and 1/2 cup vegetable oil; beat until well combined.
  6. Gently fold in 2 cups grated zucchini and 1 teaspoon vanilla extract.
  7. In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.
  8. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  9. Fold in 1/2 cup chopped walnuts or raisins (optional).
  10. Pour batter evenly into the prepared loaf pans, filling them about 3/4 full.
  11. Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around the 60-minute mark.
  12. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

103 g

Sugar

863g

Fat

119g

Carbs

125g

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