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Moist Brown Sugar Zucchini Bread Recipe (Deliciously Easy!)

Moist Brown Sugar Zucchini Bread

Welcome to my kitchen! Today, I’m excited to share a delightful recipe for Moist Brown Sugar Zucchini Bread. This quick bread is not only delicious but also an excellent way to use up those extra zucchinis from your garden or your local farmer’s market.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Zucchini Bread
  • 2 cups grated zucchini about 2 medium zucchinis
  • 1 cup brown sugar packed
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1/2 cup applesauce
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup chopped nuts optional, walnuts or pecans work well

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls
  • Whisk
  • Rubber spatula or wooden spoon
  • Grater
  • Measuring Cups and Spoons
  • Toothpick

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Grease and flour a 9x5 inch loaf pan.
  3. Step 3: In a large mixing bowl, combine the grated zucchini, brown sugar, granulated sugar, vegetable oil, applesauce, eggs, and vanilla extract. Mix until smooth and creamy.
  4. Step 4: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  5. Step 5: Gradually add the dry ingredients to the wet ingredients. Stir gently until just combined. Fold in chopped nuts if desired.
  6. Step 6: Pour the batter into the prepared loaf pan and smooth out the top.
  7. Step 7: Bake for 50-60 minutes. Check for doneness with a toothpick.
  8. Step 8: Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Notes

To keep the bread fresh, store it in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. You can also freeze the bread for up to 3 months.