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Sweet cinnamon zucchini bread with brown sugar is a delicious homemade treat perfect for breakfast or dessert, as shown in this featured image.
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.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
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 9x5 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 9x5 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.