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Moist Brown Sugar Zucchini Bread Recipe

Moist Brown Sugar Zucchini Bread

If you’re looking for a delightful and moist bread that combines the sweetness of brown sugar with the subtle earthiness of zucchini, look no further than this Moist Brown Sugar Zucchini Bread recipe. This bread not only makes an excellent breakfast option but also serves as a fantastic snack or dessert. The combination of the natural moisture from the zucchini and the rich sweetness of brown sugar creates a loaf that is soft, flavorful, and incredibly satisfying.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups grated zucchini about 1 medium zucchini
  • 1.5 cups all-purpose flour
  • 1 cup brown sugar packed
  • 0.5 cup granulated sugar
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 0.5 cup chopped nuts or chocolate chips optional

Equipment

  • 9x5 inch loaf pan
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Whisk
  • Spatula or wooden spoon
  • Box Grater or Food Processor
  • Measuring cups and spoons
  • Toothpick
  • Wire Rack

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Grease and flour a 9x5 inch loaf pan.
  3. Step 3: In a large mixing bowl, combine the grated zucchini, packed brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
  4. Step 4: In a separate medium-sized mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  5. Step 5: Gradually add the dry ingredients to the wet zucchini mixture, stirring gently until just combined.
  6. Step 6: Fold in the chopped nuts or chocolate chips if desired.
  7. Step 7: Pour the batter into the prepared loaf pan, smoothing the top.
  8. Step 8: Bake for 50-60 minutes, checking for doneness with a toothpick.
  9. Step 9: Allow to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Notes

This bread stays moist for days and can be kept at room temperature for up to a week. It can also be frozen for longer storage.