Description

Indulge in the delightful flavors of homemade zucchini bread with brown sugar, perfect for any occasion. This easy-to-follow recipe transforms your garden surplus into a moist and flavorful loaf that’s ideal for breakfast, snacks, or desserts. The rich sweetness from brown sugar combined with warm spices creates an irresistible treat that everyone will love. Whether you’re hosting a brunch or enjoying a quiet evening, this zucchini bread is sure to impress. Customize it by adding chocolate chips or nuts for added texture and flavor. Bake a loaf today and savor the goodness!

Ingredients

Scale

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 nutmeg, ground
1/2 cup vegetable oil (or melted coconut oil)
1/2 cup packed brown sugar (light or dark)
2 large eggs (room temperature)
1 1/2 cups grated zucchini

Instructions

Preheat the oven to 350°F (175°C) and prepare your loaf pan with cooking spray or parchment paper.
In a mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, whisk together oil, brown sugar, and eggs until smooth. Add grated zucchini directly without squeezing out moisture.
Gradually mix dry ingredients into wet ingredients until just combined; fold in optional chocolate chips or nuts if desired.
Pour the mixture into the prepared loaf pan and bake for approximately 55 minutes or until a toothpick comes out clean.
Allow to cool in the pan for about 10 minutes before transferring to a wire rack.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Breakfast / Snack / Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (60g)
Calories: 180
Sugar: 12g
Sodium: 150mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg

Keywords: Use fresh zucchini for optimal moisture. Avoid overmixing to keep the bread light and airy. Store leftovers wrapped tightly at room temperature for up to one week.