If you have a soft spot for cozy, moist, and flavorful quick breads, then you are going to absolutely adore the Best Homemade Zucchini Bread with Brown Sugar Recipe. It’s a perfect blend of sweet, warmly spiced comfort wrapped up in every tender slice. The grated zucchini adds just the right amount of moisture and subtle earthiness, while the brown sugar enriches the flavor with its deep caramel notes. This bread can brighten breakfast, elevate your snack time, or make a delightful gift for friends and family. Trust me, once you try this recipe, it will become a treasured staple in your baked goods lineup.
Ingredients You’ll Need
This recipe thrives on simple, wholesome ingredients that work together to create a symphony of flavor and texture. Each one plays a distinct role, from the soft crumb to the perfect hint of spice and natural sweetness.
- 1 3/4 cups all-purpose flour: Provides the structure and body of the bread.
- 1/2 cup packed light or dark brown sugar: Infuses warmth and a rich molasses undertone.
- 1/2 cup granulated sugar: Adds brightness and balanced sweetness.
- 1 1/2 cups grated zucchini: The star ingredient that keeps the bread moist and tender.
- 2 large eggs: Bind everything together and contribute to a fluffy crumb.
- 1/2 cup vegetable oil (or melted coconut oil): Ensures moistness with a subtle richness.
- 1/4 cup unsweetened applesauce (or Greek yogurt): Offers natural sweetness and extra moisture without heaviness.
- 1 tsp baking powder: Helps the bread rise beautifully.
- 1/2 tsp baking soda: Provides additional lift and tenderness.
- 1/2 tsp salt: Enhances and balances the flavors perfectly.
- 1 1/2 tsp ground cinnamon: Infuses warmth and classic spice notes.
- 1/4 tsp nutmeg, ground: Adds a subtle, aromatic depth.
- Optional: 1 cup semi-sweet chocolate chips, chopped nuts, raisins, or similar: Personalize your bread with delightful texture and bursts of flavor.
How to Make Best Homemade Zucchini Bread with Brown Sugar Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C) so it’s nice and hot when your batter is ready. Grease a loaf pan to ensure the bread doesn’t stick, making it easy to remove after baking. This simple prep sets a smooth tone for the rest of the process.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together all the dry ingredients—flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This combination is the backbone of your bread’s flavor and structure, making sure every slice is perfectly spiced and tender.
Step 3: Combine Wet Ingredients
In a separate bowl, blend the vegetable oil, brown sugar, and granulated sugar until smooth and well integrated. Then add the eggs one at a time, mixing well after each addition, followed by applesauce and vanilla extract. This wet mixture creates the luscious, moist base that zucchini will enrich further.
Step 4: Fold in the Grated Zucchini
Gently fold the grated zucchini into the wet ingredients, being careful not to overmix. The zucchini is what makes this bread stand out—it adds moisture and a subtle vegetal sweetness that perfectly balances the spices and sugars.
Step 5: Bring Dry and Wet Ingredients Together
Gradually add the dry ingredient mixture to the wet mixture. Stir just until combined to avoid overworking the batter, which could make the bread tough. A tender, soft crumb is the goal here, so patience is key.
Step 6: Add Optional Mix-Ins
Now is the moment to toss in any optional extras like semi-sweet chocolate chips, chopped nuts, or raisins. These additions bring bursts of texture and flavor that turn this bread into a personal masterpiece.
Step 7: Bake to Perfection
Pour the batter into your prepared loaf pan and smooth the top gently. Bake for about 55 minutes until a toothpick inserted in the center comes out clean. Your kitchen will fill with the most wonderful aroma that invites you to enjoy every bite.
Step 8: Cool and Slice
Allow your zucchini bread to cool in the pan for a bit before transferring to a wire rack. Cooling is essential so your bread slices neatly and holds together without crumbling.
How to Serve Best Homemade Zucchini Bread with Brown Sugar Recipe
Garnishes
To elevate your zucchini bread even more, consider a light dusting of powdered sugar, a drizzle of honey, or a smear of softened butter or cream cheese. These simple touches add an extra layer of indulgence that pairs beautifully with the bread’s warm spices.
Side Dishes
This bread is versatile enough to serve alongside a steaming cup of coffee or tea for breakfast or afternoon snack. It also complements savory spreads like nut butters or even a mild cheese plate if you want to get a bit creative.
Creative Ways to Present
Slice your zucchini bread thick and toast it lightly for a crunchy contrast, then serve with fresh fruit or yogurt. You can also cube it to create a fun bread pudding or layer slices with ice cream for a unique dessert treat. The possibilities are endless and delicious!
Make Ahead and Storage
Storing Leftovers
Wrap your leftover zucchini bread tightly in plastic wrap or store it in an airtight container. This will keep it fresh at room temperature for about 2-3 days and in the fridge up to a week, ensuring you can enjoy this tasty treat whenever you like.
Freezing
If you want to keep your zucchini bread for longer, wrap it securely in plastic wrap and then foil, or use a freezer bag. It freezes wonderfully for up to 3 months. Just thaw it overnight in the fridge or at room temperature before enjoying.
Reheating
To bring back that fresh-baked warmth, gently reheat slices in the microwave for 15-20 seconds or toast them to lovely crispness. A touch of butter or cream cheese after warming can make it feel just baked all over again.
FAQs
Can I use other types of oil instead of vegetable oil?
Absolutely! Melted coconut oil works beautifully and adds a subtle tropical hint, while olive oil can provide a fruitier note. Just stick to neutral or mild-flavored oils to keep the balance just right.
Do I need to peel the zucchini before grating?
No need to peel it. The skin is thin and adds a lovely green fleck to your bread, plus extra nutrients. Just make sure to wash the zucchini well before grating.
Can I make this bread gluten-free?
Yes! Substitute the all-purpose flour for a gluten-free blend that includes xanthan gum. It might slightly alter the texture but will still be delicious and moist.
Why is my zucchini bread dense?
Overmixing the batter or using too much zucchini can cause density. Be gentle when folding ingredients together and ensure you’re using the right amount of grated zucchini for a light, airy loaf.
How long does zucchini bread stay fresh?
When stored properly, this zucchini bread stays fresh for about a week in the refrigerator. If wrapped and frozen, it maintains the best flavor and texture for up to three months.
Final Thoughts
There’s something truly special about the Best Homemade Zucchini Bread with Brown Sugar Recipe that turns simple ingredients into a loving, comfort-filled experience. Whether you bake it for your family’s breakfast table or bring it over to a friend, it’s guaranteed to spread joy with every fragrant, tender slice. Give it a go, and trust me, this will be one of those recipes that you come back to again and again.
Print
Best Homemade Zucchini Bread with Brown Sugar Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Best Homemade Zucchini Bread with Brown Sugar recipe offers a moist, flavorful quick bread packed with grated zucchini and a warm blend of spices. Sweetened naturally with brown sugar and enhanced with optional chocolate chips or nuts, this loaf is perfect for breakfast or an anytime snack. Easy to prepare and baked in a loaf pan, it provides a comforting treat with a tender crumb.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Wet Ingredients
- 1/2 cup packed light or dark brown sugar
- 1/2 cup granulated sugar
- 1 1/2 cups grated zucchini
- 2 large eggs
- 1/2 cup vegetable oil (or melted coconut oil)
- 1/4 cup unsweetened applesauce (or Greek yogurt)
- 1 tsp vanilla extract
Optional Add-ins
- 1 cup semi-sweet chocolate chips
- Chopped nuts (e.g., walnuts or pecans)
- Raisins
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease your loaf pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until well combined.
- Combine Wet Ingredients: In another large bowl, mix the brown sugar, granulated sugar, and oil until smooth. Add the eggs one at a time, beating well after each addition. Stir in the applesauce and vanilla extract to incorporate evenly.
- Incorporate Zucchini: Gently fold the grated zucchini into the wet mixture, ensuring it’s evenly distributed without overmixing.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, folding gently until just combined to avoid overmixing which can toughen the bread.
- Add Optional Ingredients: If using, fold in semi-sweet chocolate chips, chopped nuts, or raisins evenly into the batter.
- Bake: Pour the batter into the prepared loaf pan and bake for about 55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the bread to cool in the pan for 10-15 minutes, then remove and cool completely on a wire rack before slicing.
Notes
- Make sure to squeeze excess water from the grated zucchini if it’s very watery to prevent a soggy bread.
- Substitute applesauce with Greek yogurt for a richer texture and added protein.
- Do not overmix the batter to keep the bread tender and moist.
- Store leftovers wrapped tightly or in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; slice before freezing for easy thaw-and-serve portions.
