Brown Sugar-Zucchini Bread

Recipe courtesy A REAL AMERICAN BREAKFAST (Morrow, 2002) by Bill and Cheryl Alters Jamison

Rated 4 stars out of 5
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  • Read 35 Reviews
Total Time:
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Yield:
Makes 1 large loaf, serving 8
Level:
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Ingredients

  • 2 cups unbleached all-purpose flour
  • 1/2 cup packed light or dark brown sugar
  • 6 tablespoons granulated sugar
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup old-fashioned rolled oats
  • 3 large eggs
  • 3/4 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 2 cups grated zucchini (about 2 medium zucchini)
  • Turbinado sugar or other crystallized brown sugar, optional

Directions

Preheat the oven to 350 degrees F. Grease and flour a 9 x 5-inch loaf pan.

Stir the flour, brown sugar, granulated sugar, cinnamon, ginger, baking soda, baking powder, and salt together in a large mixing bowl. When cominbed, mix in the oats. Make a well in the center of the ingredients. Whisk the eggs, oil, and vanilla together in a small bowl and pour the mixture into the well. Combine lightly, then stir in the zucchini. Do not overmix.

Scrape the batter into the prepared pan, mounding it up in the center. Sprinkle with the turbinado sugar if you wish. Bake for 60 or 65 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then turn out onto a rack covered with a clean dish towel to prevent indentations. Let the bread cool at least 10 minutes longer before slicing. The bread can be served warm or at room temperature. It keeps well and makes good toast, too.

Variation: Brown-Sugar Carrot Bread

Replace the zucchini with 2 cups grated carrot. Because the carrots are a little starchier, reduce the oats to 3/4 cup.

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Newest Ratings and Reviews

Read all 35 reviews

  • on September 02, 2012

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    I usually double this recipe when I make it. When I do, I make a Pumpkin-Zucchini hybrid. Instead of using all the oil said in the recipe I do 2/3s of the total recommended oil as pumpkin puree. So for example in a doubled recipe you'd need 1 1/2 cups oil, I'd do 1 cup pumpkin and half a cup of oil. So Yummy!

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  • on September 01, 2011

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    I added a cup of coarse chopped walnuts, substituted pumpkin pie spice for the cinnamon, added another 1/4 teaspoon of cinnamon and my family is devouring it!!!

    people found this review Helpful.
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  • on November 17, 2010

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    my favorite zucchini bread recipe!

    people found this review Helpful.
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