BEST EVER ZUCCHINI BREAD

I remember my grandmother always having a loaf of zucchini bread on the counter, especially during late summer when the garden was overflowing. It was her signature treat, a simple gesture of love that filled the kitchen with the most comforting aroma. Now, years later, I’ve perfected my own version, a Sweet Cinnamon Zucchini Bread With Brown Sugar Recipe that’s even more irresistible. Today, I’m sharing all my secrets for the most amazing Sweet Cinnamon Zucchini Bread With Brown Sugar Recipe you’ll ever make!

Sweet Cinnamon Zucchini Bread With Brown Sugar: Your New Favorite Bake

Get ready to experience zucchini bread like never before! This recipe isn’t just about using up that summer bounty; it’s about creating a truly special treat. The combination of warm cinnamon, rich brown sugar, and moist zucchini makes for a bread that’s both comforting and incredibly delicious. Forget dry, bland zucchini bread – this one is packed with flavor and moisture, and it’s sure to become a family favorite. I promise, you’ll be hooked after the first bite!

Why This Recipe Works

What makes this particular Sweet Cinnamon Zucchini Bread with Brown Sugar Recipe stand out? It’s all in the details! We’re using brown sugar, which adds a lovely molasses-like depth that complements the cinnamon perfectly. We’re also being generous with the zucchini to ensure maximum moisture. And the best part? It’s surprisingly easy to make. Let’s dive in!

Ingredients You’ll Need

• All-Purpose Flour: 3 cups
• Baking Soda: 1 teaspoon
• Baking Powder: 1 teaspoon
• Ground Cinnamon: 2 teaspoons
• Salt: 1/2 teaspoon
• Eggs: 3 large
• Granulated Sugar: 1 cup
• Brown Sugar: 1 cup, packed
• Vegetable Oil: 3/4 cup
• Vanilla Extract: 2 teaspoons
• Shredded Zucchini: 2 cups, lightly packed (about 2 medium zucchini)
• Chopped Walnuts or Pecans (optional): 1/2 cup

A Note on Ingredients

Using high-quality ingredients makes a HUGE difference! Fresh spices will give you the best flavor, and good quality vanilla extract is always worth the splurge. As for the zucchini, don’t bother peeling it! The skin adds a nice bit of color and texture to the bread.

Step-by-Step Instructions

Follow these steps carefully, and you’ll have a perfect loaf of Sweet Cinnamon Zucchini Bread with Brown Sugar every time. Don’t be intimidated – I’ll guide you through it!

1. Preheat your oven to 350°F (175°C). Grease and flour two 9×5 inch loaf pans. (You can also use one large loaf pan, but the baking time will need to be adjusted).
2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. This ensures that the leavening agents are evenly distributed throughout the flour, resulting in a bread that rises beautifully.
3. In a separate bowl, beat the eggs, granulated sugar, brown sugar, oil, and vanilla extract until well combined. Use an electric mixer for the best results, mixing for about a minute until the mixture is smooth and slightly lightened in color.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, which can result in a tough bread.
5. Gently fold in the shredded zucchini and nuts (if using). Make sure the zucchini is evenly distributed throughout the batter.
6. Pour the batter into the prepared loaf pans. Divide the batter evenly between the two pans.
7. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Check the bread after 45 minutes – every oven is different! If the top is browning too quickly, you can loosely tent it with foil.
8. Let the bread cool in the pans for 10 minutes before transferring to a wire rack to cool completely. This prevents the bread from sticking to the pan and allows it to cool evenly.
9. Slice and serve! This Sweet Cinnamon Zucchini Bread is delicious on its own, or you can spread it with butter, cream cheese, or a drizzle of honey.

Success Tips for Perfect Zucchini Bread

Want to guarantee a perfect loaf every single time? Here are a few of my golden rules:

• Don’t Squeeze the Zucchini Too Hard: Gently pat the shredded zucchini with paper towels to remove excess moisture. Squeezing it too hard will remove too much moisture, resulting in a dry bread.
• Measure Flour Accurately: The best way to measure flour is to use a kitchen scale. If you don’t have a scale, spoon the flour into your measuring cup and level it off with a knife. Avoid scooping the flour directly from the bag, as this can pack it down and result in too much flour in your recipe.
• Don’t Overbake: Overbaked zucchini bread is dry and crumbly. To avoid this, start checking the bread for doneness a few minutes before the recommended baking time. A toothpick inserted into the center should come out clean or with a few moist crumbs attached.
• Cool Completely: Resist the urge to slice into the bread while it’s still warm! Allowing it to cool completely will help it to set and prevent it from being gummy.
• Add a Streusel Topping: For an extra touch of sweetness and crunch, sprinkle a streusel topping over the batter before baking. Combine 1/2 cup flour, 1/4 cup brown sugar, 1/4 cup cold butter (cut into small pieces), and 1/2 teaspoon cinnamon. Use your fingers or a pastry blender to cut the butter into the flour mixture until it resembles coarse crumbs. Sprinkle over the batter before baking.

Troubleshooting Common Problems

Sometimes things don’t go exactly as planned. Here are some common zucchini bread problems and how to fix them:

• Bread is Dry: This is usually caused by overbaking or using too much flour. Make sure to measure your flour accurately and avoid overbaking the bread.
• Bread is Gummy: This can be caused by undermixing the batter or not allowing the bread to cool completely. Make sure to mix the batter until just combined and allow the bread to cool completely before slicing.
• Bread Sank in the Middle: This can be caused by overmixing the batter, using too much liquid, or not baking the bread long enough. Make sure to mix the batter until just combined, use the correct amount of liquid, and bake the bread until a toothpick inserted into the center comes out clean.

Variations and Adaptations

Want to put your own spin on this Sweet Cinnamon Zucchini Bread with Brown Sugar Recipe? Here are a few ideas to get you started:

• Chocolate Chip Zucchini Bread: Add 1 cup of chocolate chips to the batter for a chocolatey twist.
• Nutella Swirl Zucchini Bread: Swirl a few tablespoons of Nutella into the batter before baking for a decadent treat.
• Cream Cheese Swirl Zucchini Bread: Mix 4 ounces of softened cream cheese with 2 tablespoons of sugar and 1 teaspoon of vanilla extract. Drop spoonfuls of the cream cheese mixture over the batter and swirl with a knife before baking.
• Spice It Up: Add a pinch of nutmeg, cloves, or ginger to the batter for a more complex flavor.
• Make Muffins: Pour the batter into muffin tins and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

Other Delicious Breads to Try

If you’re a fan of quick breads, you’ll love these other recipes too! Have you ever tried Chocolate Zucchini Bread? It’s fudgy, rich, and perfect for chocolate lovers. Or maybe you’d prefer the bright and zesty flavor of Lemon Blueberry Zucchini Bread. And for a healthier option, check out Banana Zucchini Bread – it’s secretly healthy and incredibly moist. Of course, you can never go wrong with a classic Pumpkin Zucchini Bread! And If you love the smell of cinnamon baking, you’ll adore Cinnamon Swirl Bread.

Make-Ahead and Freezing Instructions

This Sweet Cinnamon Zucchini Bread is perfect for making ahead of time! Here’s how to store and freeze it:

• Storage: Store the bread at room temperature in an airtight container for up to 3 days, or in the refrigerator for up to a week.
• Freezing: Wrap the bread tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw at room temperature before serving. You can also freeze individual slices for a quick and easy snack.

Serving Suggestions

This Sweet Cinnamon Zucchini Bread is delicious on its own, but here are a few ideas for serving it:

• Breakfast: Serve a slice with a cup of coffee or tea for a delicious and satisfying breakfast.
• Snack: Enjoy a slice as a mid-afternoon snack.
• Dessert: Serve a slice with a scoop of vanilla ice cream or a dollop of whipped cream for a simple and elegant dessert.
• Gifting: This bread makes a wonderful gift for friends, family, and neighbors! Wrap it in cellophane and tie it with a ribbon for a thoughtful and homemade present.

Recipe Card

Here’s a handy recipe card for you to print out and keep in your kitchen:

Final Thoughts

This Sweet Cinnamon Zucchini Bread with Brown Sugar Recipe is more than just a recipe; it’s a taste of home, a warm embrace, and a sweet reminder of simpler times. I hope you enjoy making it as much as I do! Don’t be afraid to experiment with variations and make it your own. Happy baking!

Lady Maria

Best Ever Sweet Cinnamon Zucchini Bread with Brown Sugar

This Sweet Cinnamon Zucchini Bread recipe is a moist, flavorful, and comforting treat, perfect for using up summer zucchini. The combination of brown sugar and cinnamon creates a delightful depth of flavor that will make this bread a family favorite.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 2

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 3/4 cup vegetable oil
• 2 teaspoons vanilla extract
• 2 cups shredded zucchini, lightly packed
• 1/2 cup chopped walnuts or pecans optional
• Cooking spray or butter, for greasing the pans
• Flour, for dusting the pans

Equipment

• 2 9×5 inch loaf pans
• Measuring cups
• Measuring spoons
• Large bowl
• medium bowl
• whisk
• Electric mixer (optional)
• Rubber spatula
• Wooden skewer or toothpick
• wire rack
• Oven

Method

 

1. Preheat your oven to 350°F (175°C). Grease and flour two 9×5 inch loaf pans.
2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
3. In a separate bowl, beat the eggs, granulated sugar, brown sugar, oil, and vanilla extract until well combined. Use an electric mixer for the best results, mixing for about a minute until the mixture is smooth and slightly lightened in color.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix!
5. Gently fold in the shredded zucchini and nuts (if using).
6. Pour the batter into the prepared loaf pans. Divide the batter evenly between the two pans.
7. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Check the bread after 45 minutes; if the top is browning too quickly, you can loosely tent it with foil.
8. Let the bread cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
9. Slice and serve!

Notes

For best results, lightly pat the shredded zucchini with paper towels to remove excess moisture before adding it to the batter. Store the cooled bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. The bread can also be frozen for up to 2 months; wrap tightly in plastic wrap and then in foil before freezing. To add a streusel topping, combine 1/2 cup flour, 1/4 cup brown sugar, 1/4 cup cold butter (cut into small pieces), and 1/2 teaspoon cinnamon. Sprinkle over the batter before baking.