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Moist Brown Sugar Zucchini Bread Recipe

Moist Brown Sugar Zucchini Bread

If you're looking for a delightful way to incorporate vegetables into your baking, look no further than this Moist Brown Sugar Zucchini Bread. This recipe combines the earthy sweetness of brown sugar with the subtle flavor of zucchini, resulting in a deliciously moist and tender loaf that’s perfect for breakfast, snacks, or even dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.5 cups unsalted butter softened
  • 1 cup brown sugar packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1.5 cups grated zucchini (about 1 medium zucchini)
  • 0.5 cups chopped nuts optional

Equipment

  • Mixing bowls
  • Whisk
  • Loaf Pan
  • Grater
  • Measuring Cups and Spoons
  • Rubber spatula
  • Toothpick or cake tester

Method
 

  1. Step 1: Preheat the oven to 350°F (175°C) and grease your 9x5-inch loaf pan.
  2. Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. Step 3: In a large bowl, cream the softened butter and brown sugar together until light and fluffy.
  4. Step 4: Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Step 5: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
  6. Step 6: Fold in the grated zucchini and chopped nuts, if using.
  7. Step 7: Pour the batter into the prepared loaf pan and smooth the top.
  8. Step 8: Bake for 50-60 minutes, checking for doneness with a toothpick.
  9. Step 9: Cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Notes

Make it healthier by substituting some of the all-purpose flour with whole wheat flour or almond flour. You can also add chocolate chips or nuts for variation.