Sweet Cinnamon Zucchini Bread With Brown Sugar

Sweet Cinnamon Zucchini Bread With Brown Sugar has become one of my go-to treats when I want something cozy but not too heavy. It’s that perfect mix of warm cinnamon spice and the subtle sweetness of brown sugar, all wrapped up with the moisture zucchini brings. If you’ve got a bunch of zucchinis sitting around and you’re wondering what to do with them, this bread is a solid answer.

Why You Should Try Sweet Cinnamon Zucchini Bread With Brown Sugar

Ever thought zucchini could be the star of a sweet bread? I used to think it was just for savory dishes or salads, but this recipe changed my mind. The brown sugar adds a deep caramel flavor that plays beautifully with cinnamon’s warmth. Plus, zucchini sneaks in moisture without making the bread feel heavy or greasy. It’s like a little secret ingredient that makes every bite tender and soft.

If you’re worried about your zucchini bread turning out dry or bland, this recipe solves that. The brown sugar keeps it moist, and the cinnamon adds just enough spice to keep things interesting. Honestly, it’s the kind of bread you’ll want to slice up for breakfast, snack, or even a late-night nibble.

Variations I’ve Tried And Loved

I like to switch things up depending on what I have on hand or my mood. Here are a few tweaks that worked well:

• Add nuts: Chopped walnuts or pecans add a nice crunch and a bit of earthiness.
• Mix in raisins or dried cranberries: These add bursts of sweetness and chewiness.
• Swap brown sugar for coconut sugar: It gives a slightly different caramel note and is a bit less sweet.
• Use whole wheat flour: For a nuttier flavor and a bit more fiber.
• Add a glaze: A simple cream cheese or maple glaze can turn this into a fancy treat.

Adaly Kandice

Sweet Cinnamon Zucchini Bread With Brown Sugar

A moist and flavorful zucchini bread with a sweet cinnamon and brown sugar twist, perfect for breakfast or dessert.

Pin This Recipe Share on Facebook

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 8

Course: Dessert

Cuisine: American

Calories: 280

Ingredients

  

• 2 cups grated zucchini
• 1 1/2 cups all-purpose flour
• 1 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla extract

Instructions

 

1. Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
2. In a medium bowl, mix together the flour, brown sugar, cinnamon, baking soda, and salt.
3. In a separate large bowl, beat the eggs with the oil and vanilla extract.
4. Stir the dry ingredients into the wet mixture until just combined.
5. Fold in the grated zucchini.
6. Pour the batter into the prepared loaf pan.
7. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

Notes

For extra sweetness, sprinkle some brown sugar on top before baking. Ensure zucchini is finely grated for the best texture. This bread can be stored in an airtight container for up to 3 days.

Serving

This bread is pretty versatile. Here are some ways I like to enjoy it:

• Warm with a pat of butter melting on top.
• Toasted lightly and spread with cream cheese.
• Served alongside a cup of coffee or chai tea for an afternoon pick-me-up.
• Cut into small squares as a snack for kids (or adults who act like kids).
• With a drizzle of honey or maple syrup if you want extra sweetness.

Tips for Sweet Cinnamon Zucchini Bread With Brown Sugar

A few things I’ve learned over time that might save you some headaches:

• Always squeeze out zucchini well to avoid a soggy loaf.
• Brown sugar packs more moisture than white sugar, so don’t swap it without adjusting liquid ingredients.
• Use fresh cinnamon for the best flavor; it makes a noticeable difference.
• Don’t skip the yogurt or sour cream it keeps the bread tender.
• If you want a crunch, sprinkle some chopped nuts on top before baking.

Pro tip: Don’t overmix the batter or the bread can get tough. Keep it light and gentle.

Trust me, these little tricks make the difference between “meh” and “wow” bread.

Leftovers and Storage

Zucchini bread keeps well, but here’s how I handle it:

• Wrap it tightly in plastic wrap or store in an airtight container.
• It lasts about 3-4 days at room temperature.
• For longer storage, freeze it wrapped in foil and plastic wrap. It freezes beautifully.
• To thaw, leave it on the counter or pop it in the microwave for a few seconds.

I always find the flavor improves after a day or two something about the cinnamon and brown sugar melding together.

Common Mistakes to Avoid

I’ve made my fair share of zucchini bread blunders. Avoid these if you can:

• Using too wet zucchini without draining it first.
• Overmixing the batter, which can make the bread dense.
• Skipping the leavening agents (baking soda and powder) or using expired ones.
• Baking at too high a temperature, causing the crust to burn while the inside stays raw.
• Forgetting to grease the pan properly, leading to a stuck loaf.

These are easy to fix, but they can ruin the whole batch if you’re not careful.

Nutrition Facts (per serving)

• Calories: 280 kcal
• Carbohydrates: 40 g
• Protein: 4 g
• Fat: 10 g
• Fiber: 2 g
• Sugar: 20 g

This bread isn’t exactly a health food, but it’s a nice way to sneak some veggies into your sweet treats. And hey, life’s too short not to enjoy a slice or two.