Brown Sugar Zucchini Bread Recipes

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AWARD-WINNING ZUCCHINI BREAD WITH BROWN SUGAR STREUSEL



Award-Winning Zucchini Bread with Brown Sugar Streusel image

This award-winning zucchini bread has plenty of brown sugar streusel, melty chocolate chips, and warm flavors like cinnamon, nutmeg, and vanilla. It's simple to make, extra moist, and full of flavor!

Provided by Sally

Categories     Bread

Time 3h

Number Of Ingredients 19

2/3 cups (60g) old-fashioned or quick oats
1/2 cup (100g) packed light or dark brown sugar
2 Tablespoons (15g) all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup (60g) unsalted butter, cold
optional: 1 Tablespoon (10g) semi-sweet chocolate chips
1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
optional: 1 cup (180g) semi-sweet chocolate chips (or chopped nuts, raisins, etc)
1/2 cup (120ml) vegetable oil (or melted coconut oil)
1/2 cup (100g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
1 cup shredded zucchini (about 1 medium)*

Steps:

  • Preheat the oven to 350°F (177°C). Grease an 8×4 inch loaf pan. See notes for muffins.
  • Combine the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the cold butter with two forks or a pastry cutter (preferred). Mix until the streusel resembles coarse crumbs. Stir in the chocolate chips. Set aside.
  • Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and chocolate chips (or nuts) together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the oil, brown sugar, granulated sugar, egg, vanilla, and zucchini together until combined. Pour into the dry ingredients. Gently whisk until *just* combined; do not overmix. Batter will be semi-thick.
  • Spread the batter into prepared loaf pan. Bake the bread for 20 minutes. Remove from the oven and sprinkle streusel on top. Using the back of a spoon, gently press the streusel down into the top of the loaf. The reason you are adding it after 20 minutes is to prevent it from sinking to the bottom of the bread as it bakes. Return bread to the oven and bake for an additional 25-30 minutes or until a toothpick inserted in the center comes out clean. If you notice the loaf is browning on top or on the edges too quickly, loosely tent the loaf with aluminum foil. Baking times vary so keep an eye on yours.
  • Remove the bread from the oven and set on a wire rack. Allow to cool completely before slicing.
  • Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to 1 week.

ZUCCHINI BREAD II



Zucchini Bread II image

Moist, slightly heavier than normal zucchini bread.

Provided by Dawn Burhans

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Yield 24

Number Of Ingredients 12

3 eggs
¾ cup vegetable oil
1 ⅔ cups packed brown sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons ground cinnamon
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
½ cup raisins
½ cup chopped walnuts

Steps:

  • In a large bowl, beat eggs well. Add oil, brown sugar, zucchini, and vanilla; stir well. Blend in flour, cinnamon, baking powder, soda, and salt. Stir in raisins and nuts. Pour batter into two greased and floured 9 x 5 inch loaf pans.
  • Bake at 325 degrees F (165 degrees C) for 1 hour. Cool.

Nutrition Facts : Calories 213 calories, Carbohydrate 30.4 g, Cholesterol 23.3 mg, Fat 9.3 g, Fiber 1 g, Protein 3 g, SaturatedFat 1.3 g, Sodium 194.5 mg, Sugar 17 g

GRANDMA'S BEST ZUCCHINI BREAD



Grandma's Best Zucchini Bread image

This top-secret family recipe for spicy, moist bread uses dates for a delicious change from ordinary zucchini bread. We like to spread warm slices with softened cream cheese for an extra-special treat!

Provided by Korrine

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 3h30m

Yield 24

Number Of Ingredients 13

3 cups all-purpose flour
½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 pinch ground nutmeg
1 pinch ground ginger
1 pinch ground black pepper
3 eggs, beaten
2 teaspoons vanilla extract
2 cups white sugar
1 cup vegetable oil
½ cup dates, pitted and chopped
2 cups shredded zucchini

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Grease and flour two 9x5 inch loaf pans. Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and pepper in a bowl until evenly combined; set aside.
  • Beat the eggs, vanilla, sugar, and vegetable oil in a mixing bowl until smooth. Fold in the flour, dates, and zucchini until no dry spots remain. Divide the batter between the two prepared loaf pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 224.5 calories, Carbohydrate 32 g, Cholesterol 23.3 mg, Fat 9.9 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 1.7 g, Sodium 72.8 mg, Sugar 19.3 g

BROWN SUGAR ZUCCHINI BREAD



Brown Sugar Zucchini Bread image

From our local "Quality Greens" farm market. Bread can be served warm or at room temperature. It keeps well and makes great toast too!!!

Provided by Boyz 5

Categories     Breads

Time 1h15m

Yield 1 loaf

Number Of Ingredients 13

2 cups all-purpose flour
1/2 cup packed brown sugar
6 tablespoons granulated sugar
1 1/4 teaspoons cinnamon
1/2 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup rolled oats
3 eggs
3/4 cup cooking oil
2 teaspoons vanilla extract
2 cups grated zucchini (approx 2 medium)

Steps:

  • 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.

Nutrition Facts : Calories 3666, Fat 186.4, SaturatedFat 27.4, Cholesterol 558, Sodium 4041.2, Carbohydrate 442.8, Fiber 19.3, Sugar 191.6, Protein 58.7

BROWN BUTTER ZUCCHINI BREAD



Brown Butter Zucchini Bread image

Perfectly moist, cinnamony zucchini bread made even better (*way* better) with nutty brown butter.

Provided by Kare for Kitchen Treaty

Time 1h40m

Number Of Ingredients 10

1 stick (1/2 cup melted unsalted butter)
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon ground cinnamon
½ teaspoon kosher salt
2 large eggs
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
2 cups coarsely grated zucchini (from about 2 medium zucchini)

Steps:

  • Preheat oven to 375 degrees Fahrenheit. Butter an 8-inch loaf pan and set aside.
  • In a small, thick-bottomed pan over medium heat, melt the butter. Continue cooking the butter over medium heat, whisking frequently, until the butter begins to turn brown and smells nutty, about 20 minutes. Remove from heat immediately and allow to cool. Note: It is really easy to burn brown butter, so watch it carefully. It turns brown really fast (and can also burn really fast!)
  • In a large bowl, stir together the flour, baking powder, cinnamon, and salt.
  • In a medium bowl, whisk together the eggs, granulated sugar, brown sugar, and vanilla extract. Mix in the cooled brown butter.
  • Stir the wet ingredients into the dry ingredients, mixing just until incorporated. Fold in the zucchini.
  • Pour batter into the loaf pan and smooth the top.
  • Bake for about 1 hour, until a toothpick inserted into the center of the bread comes out clean.
  • Cool bread for about 10 minutes in the pan then turn out and let cool completely on a wire rack.

ZUCCHINI BREAD MADE WITH BROWN SUGAR AND MOLASSES



Zucchini Bread Made With Brown Sugar and Molasses image

I have been making this zucchini bread for years now. I got it from a friend of mine and we used to make it and give it out for Christmas in baskets. Everyone seems of love it and always want more. This bread will come out darker, but is not as sweet as made with white sugar. If you have a regular zucchini bread recipe just substitute the white sugar with brown. You also can add 1/2 cup of white sugar instead of 2 cups of brown if you want a lighter bread.

Provided by lacrikit1

Categories     Breads

Time 1h

Yield 3-6 loaves of bread, 3-6 serving(s)

Number Of Ingredients 14

3 eggs
2 cups brown sugar (or 1/2 cup white sugar and 1 1/2 cups brown sugar)
2 cups chopped zucchini
1 cup corn oil
3 teaspoons vanilla
2 tablespoons molasses
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
3 tablespoons cinnamon
1/4 teaspoon nutmeg
1 teaspoon salt
1 cup walnuts (optional)
1 cup raisins (optional)

Steps:

  • Prepare bread pans,. I just use Pam cooking spray.
  • In large mixing bowl: Beat eggs until frothy, add sugar, oil, molasses, vanilla, and zucchini, mix well.
  • Combine flour slowly, add soda,baking powder, cinnamon, nutmeg, and salt. Also add nuts if desired.
  • Pour into bread pans, bake at 325°F for 40 to 45 minutes or until you can stick a toothpick in and it comes out clean.
  • This recipe makes 3 large or 6 small bread pans. This may vary.

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