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Best Zucchini Bread Recipes with Brown Sugar

I have to be honest, zucchini bread wasn’t always my thing. Growing up, I thought the idea of putting a vegetable into bread sounded a little too much like a trick my mom would pull to get me to eat more greens. But once I had a slice of warm, slightly sweet zucchini bread fresh from the oven, I was hooked. The rich brown sugar brings a deep, caramel-like flavor, while the zucchini keeps the loaf so tender that you’ll want to keep sneaking back into the kitchen for 'just one more slice.' This recipe has become my go-to whenever I have a few zucchinis rolling around in the fridge. It’s the kind of bread that feels like comfort food without making you feel guilty. We’re talking about a loaf that manages to taste indulgent and still fall into the camp of healthy zucchini bread recipes. You can call it breakfast, a snack, or dessert—I won’t judge. And if you’ve been searching for the best zucchini bread recipe, I promise this one checks all the boxes. It’s easy, it’s moist, and it’s one of the best zucchini recipes you’ll bake this season. I’ve made it for neighbors, for potlucks, and, yes, for myself on a lazy Sunday. Trust me, once you try it, you’ll be making it on repeat.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Bread
Cuisine: American
Keywords: best zucchini bread recipe, best zucchini recipes, healthy zucchini bread, healthy zucchini bread recipes, zucchini bread, zucchini bread recipes, zucchini recipes bread
Servings: 12 slices
Author: Lila

Ingredients

  • 2 cups grated zucchini (about 2 medium zucchinis)
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 3/4 cup vegetable oil
  • 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
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8x4-inch loaf pans.
  2. In a large bowl, whisk together the brown sugar, granulated sugar, oil, eggs, and vanilla until smooth.
  3. Fold in the grated zucchini.
  4. In another bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  5. Slowly add the dry ingredients to the wet mixture, stirring just until combined. Don’t overmix.
  6. Fold in the nuts if using.
  7. Divide the batter evenly between the prepared loaf pans.
  8. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let the loaves cool in the pans for 10 minutes, then remove and place on a wire rack to cool completely.

Notes

For extra flavor, try adding a handful of chocolate chips or dried cranberries. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.