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A loaf of zucchini bread made with brown sugar.

Zucchini Bread with Brown Sugar

Brown sugar zucchini bread is soft, tender, and sweet enough to pass for dessert but not too sugary for breakfast. The brown sugar gives this zucchini bread a hint of caramel flavor. Butter adds even more flavor and a bit of oil keeps it extra moist.
4.81 from 26 votes
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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12 servings
Calories: 364kcal
Author: Dahn Boquist

Ingredients

Dry Ingredients

  • 2-¼ cups all-purpose flour or pastry flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 2 teaspoons cinnamon
  • ½ teaspoon freshly ground nutmeg

Wet Ingredients

  • 3 large eggs
  • ¼ cup cooking oil
  • ¼ cup butter melted
  • ¾ cup granulated sugar
  • ¾ cup light brown sugar
  • 2 teaspoons vanilla extract
  • 2-½ cups grated zucchini

Instructions

  • Preheat the oven to 350° and grease a 9 by 5-inch loaf pan (see the notes if you have a different size pan).
  • In a large bowl, whisk the dry ingredients together.
  • In a medium bowl, whisk the wet ingredients together except for the zucchini. Once all the wet ingredients are blended, stir in the zucchini.
  • Fold the dry mixture into the wet ingredients until just barely combined. Do not over-mix.
  • The batter will be thick. Spread the batter into the prepared loaf pan and bake for about 60 to 75 minutes, or until a toothpick inserted into the center comes out clean. Place a sheet of aluminum foil over the bread after 45 minutes to prevent the top from getting too brown.
  • Let the zucchini bread cool in the pan for 20 minutes, then remove it from the pan and cool completely on a wire rack (allowing it to cool in the pan first will help you remove it easier)

Notes

  • All-purpose flour works very well in this recipe but if you use pastry flour, the zucchini bread will be slightly more tender.
  • Squeeze extra moisture out of the zucchini after you grate it. You can wrap it in a dish towel and squeeze it over the sink or let it sit for a while in a colander. If you don't get excess moisture out of the zucchini then the bread will not bake correctly and it will sink in the middle.
  • If you have an 8 x 4-inch pan you will have enough batter left over for 5 to 6 standard size muffins. Bake the muffins for 22 to 25 minutes. Bake the 8 x 4-inch pan of zucchini bread for 55 to 65 minutes.
  • You can also bake this zucchini bread recipe in 6 mini loaf pans for 35 to 45 minutes.

Nutrition

Serving: 1 | Calories: 364kcal | Carbohydrates: 57g | Protein: 7g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Cholesterol: 60mg | Sodium: 397mg | Fiber: 2g | Sugar: 26g