Dark and Rich Zucchini Bread

June 23, 2014

You will find this Dark and Rich Zucchini Bread to be a little different from others. We have taken ours up a notch by adding Brown Sugar, Honey, Cashew Nuts, and Lemon Zest. The flavors are Astonishing, you will find it ALL adds up to a Darker richer Zucchini

Dark and Rich Zucchini BreadZucchini Bread is one of those wonderful unexpected miracles to me. For years our family has made it. Each family member had their own version of it. You will find that I do not use the famous walnuts in our version. I come to love Zucchini Bread with Chopped Cashew nuts. The flavor is a fantastic variant of the ordinary.

Dark and Rich Zucchini Bread  by The McCallum's Shamrock Patch Blog

Dark and Rich Zucchini Bread

Makes 2 loaves

  • 3 and 1/2 cups all-purpose flour
  • 2 and 3/4 cup white sugar
  • 1/4 cup brown sugar
  • 2 teaspoons salt
  • 2 teaspoons baking soda
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • Zest of one lemon
  • 2 and 1/2 cups grated zucchini
  • 4 eggs, beaten
  • 1 cup vegetable oil
  • 1/3 cup water
  • 1 teaspoon pure vanilla extract
  • Juice of one lemon
  • 1 tablespoon of honey
  • 1/2 cup chopped cashews

Dark and Rich Zucchini Bread  by The McCallum's Shamrock Patch Blog


  1. Preheat oven to 350 degrees
  2. In a large bowl mixing bowl, combine flour, white sugar, brown sugar, salt, baking soda, nutmeg, cinnamon, and lemon zest.
  3. In a separate mixing bowl, combine zucchini, eggs, vegetable oil, water, lemon juice, and honey.
  4. Incorporate wet ingredients into the dry slowly, mixing well. Add nuts to batter and fold in.
  5. You will need to spray to bread loaf pans with nonstick spray before adding batter.
  6. Bake at 350 degrees for 55 minutes to 1 hour, or until a toothpick comes out clean.

Remove from oven and place pans on baking rack to cool before attempting to remove bread.

© Heidy L. McCallum and The McCallum’s Shamrock Patch,2017- 2014. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.

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  • Reply
    Ronda Eagle
    June 27, 2014 at 12:33 am

    I can’t even begin to tell you how much I love Zucchini bread. 🙂 Pinning and stumbling.

    • Reply
      Heidy L. McCallum
      June 27, 2014 at 1:38 am

      The Brown sugar and honey really enhance the color and flavors of they Zucchini Bread! Let me know how yours turns out!

  • Reply
    Shanna Koenigsdorf Ward
    June 23, 2014 at 10:33 pm

    That is such an amazing feature photo. SOLD! 🙂

  • Reply
    Mandy Lewis
    June 23, 2014 at 6:24 pm

    This sounds great, love how you changed things up for a timeless recipe! The idea of brown sugar, honey and such sounds sooo good!

  • Reply
    Mary Bostow
    June 23, 2014 at 6:08 pm

    Now that’s how I want to eat Zuke!!! LOL!! It looks wonderful!

    • Reply
      Heidy L. McCallum
      June 23, 2014 at 6:15 pm

      Thank you Mary glad you enjoyed the Dark and Rich Zucchini Bread

  • Reply
    June 23, 2014 at 3:18 pm

    Sounds yummy! I love the addition of cashews

    • Reply
      Heidy L. McCallum
      June 23, 2014 at 4:25 pm

      Thank you! Glad you enjoyed the recipe for Dark and Rich Zucchini Bread!

  • Reply
    June 23, 2014 at 11:50 am

    Very nice Heidy! I love the addition of cashews! My favorite!

    • Reply
      Heidy L. McCallum
      June 23, 2014 at 4:24 pm

      Thank you, those cashews really bring up the flavor in this Zucchini Bread recipe!

  • Reply
    Belinda James
    June 23, 2014 at 9:19 am

    I’ve never had Zucchini Bread with Honey and cashews in it! I really hate walnuts because they taste bitter to me; and our family always throws them in there. Glad I found this recipe!

    • Reply
      Heidy L. McCallum
      June 23, 2014 at 9:49 am

      Thank you Belinda! I had some with my coffee and not to TOOT my own horn but it was super!

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