Zucchini Bread with Brown Sugar
A two-loaf zucchini bread sweetened entirely with dark brown sugar, which gives it a deeper, almost caramel flavor and a moister crumb than the usual white-sugar version. Cinnamon and walnuts round it out, and the loaves keep well.
- Prep20 min
- Cook1 h
- Total1 h 40 min
- Serves20
AI-generated illustration
Contains:eggglutennuts
Ingredients
Method
- Heat the oven to 350 degrees F (180 degrees C) and grease and flour two 8x4-inch (20-by-10-cm) loaf pans.
- Whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg together in a large bowl and set it aside.
- In a second bowl, whisk the eggs and brown sugar for a full minute, until no sugar lumps remain, then whisk in the oil and vanilla until the mixture looks glossy and emulsified.
- Stir the grated zucchini into the wet ingredients, then pour everything over the dry ingredients and fold with a spatula just until no dry flour is visible; a few streaks of zucchini showing is fine and overmixing makes the loaves tough.
- Fold in the walnuts, divide the batter evenly between the pans, and smooth the tops.
- Bake for 55 to 65 minutes, until the loaves are domed and deep brown and a skewer pushed into the center comes out with moist crumbs but no wet batter. Tent with foil if the tops darken before the centers set.
- Cool in the pans for 15 minutes, then turn the loaves out onto a rack and cool completely, about 1 hour, before slicing; warm zucchini bread crumbles under a knife.
Notes
- Leave the zucchini unsqueezed; its water is the moisture this batter is built around.
- The loaves keep four days wrapped at room temperature and freeze well for three months.
