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
Scale
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.
