Brown Sugar Zucchini Bread

"From our local "Quality Greens" farm market. Bread can be served warm or at room temperature. It keeps well and makes great toast too!!!"
 
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photo by Chef PotPie photo by Chef PotPie
photo by Chef PotPie
photo by Chef PotPie photo by Chef PotPie
photo by Chef Joey Z. photo by Chef Joey Z.
photo by Chef Joey Z. photo by Chef Joey Z.
Ready In:
1hr 15mins
Ingredients:
13
Yields:
1 loaf
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ingredients

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directions

  • Preheat oven to 350 degrees.
  • Grease a 9 by 5 inch loaf pan.
  • Combine flour, brown sugar, cinnamon, ginger, baking soda, baking powder, and salt in a large mixing bowl.
  • Once combined, mix in oats.
  • Make a well in the center of the dry ingredients.
  • Whisk the eggs, oil, and vanilla together in a small bowl and pour into the dry ingredients.
  • Combine lightly, then stir in the grated zucchini--do not over mix.
  • Pour batter into prepared pan, mounding it up in the center, sprinkle the top with sugar.
  • Bake for 60 to 65 minutes or until a toothpick inserted in center comes out clean.
  • Cool in the pan for 10 minutes, then turn out onto rack for a further 10 minutes prior to slicing.

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Reviews

  1. Brown sugar makes all the difference, in my opinion! I love that the recipe includes oats, and I like the texture it gives. After reading reviews, I used 3/4 cup brown sugar along with the 6 tablespoons white, and still it wasn't too sweet. I also used 1/2 cup applesauce and 1/4 cup oil, and it came out just devine, and no one would ever know there was so much less fat! Mine cooked about 70 minutes for one loaf, and I also made a batch using 3 mini loaf pans, which baked for 45.
     
  2. I was happy to find a "one" loaf Zucchini Bread recipe since it's just me and DH. I added a 1/4 cup chopped pecans to mine. It cooked for 65 minutes as well. Since I am up at 5,000 feet I cut the oven temperature down to 325'F and cut back on the brown sugar. I used Xylitol instead of white sugar and it all worked out great. Loved that there's oats in here too. Thanks for this, I will no doubt make it again :)
     
  3. great taste
     
  4. Here's a method I use to get the sugar crust without making a mess. When the loaves come out of the oven, cool 5 or 10 minutes and remove from pans and put top sides up. Spread the tops with butter or margarine (the loaves will still be hot enough to melt the butter), and then sprinkle with plain sugar or a sugar cinnamon mixture. voila!
     
  5. I've made 4 loaves of this bread and it has met with rave reviews by all. My father wouldn't share the one I made for him. I didn't have any trouble with turning out the loaves even with sugar topped loaf. I like my zucchini bread on the less sweet side and the one time I doubled the recipe I used slightly less sugar than called for. I found it was still delicious. I also used whole wheat flour and thick-cut oats and my nephew was beside himself with delight. I almost can't wait for someone to unload a bit of zucchini on me again.
     
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RECIPE SUBMITTED BY

I am a busy single mom of 5 growing boys!! My children's ages are 21,18,14,12 and 10 1/2. In my spare time,when I have any, I try to walk 3 miles a day.I like to read Woman's World and inspirational books and if I didn't have 5 beautiful boys to care for, I would probably be doing missionary work. I live in the beautiful Okanagan Valley in British Columbia and I swear we must be living in Heaven on earth!!!I would love to travel if I had the resources and time with Brazil and South America being on the top of my list of places to see.
 
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