Classic Zucchini Bread with Brown Sugar

I love having a good quick bread recipe on hand for when neighbors drop by or I need something to bring to a last-minute potluck. And nothing says “I totally have my life together” quite like pulling a fresh loaf of homemade bread out of the oven. Even if you made it in your pajamas an hour earlier.

Zucchini bread hits that sweet spot between feeling fancy and being ridiculously easy to make. The brown sugar gives it this deep, almost caramel-like sweetness that regular white sugar just can’t match. Plus, if you’ve got a garden or know someone who does, you’re probably drowning in zucchini come August anyway.

The best part? This bread stays moist for days. The grated zucchini does all the work while the cinnamon and nutmeg make your house smell like a bakery. Throw in some walnuts and raisins, and you’ve got yourself a loaf that works for breakfast, dessert, or that 3 p.m. snack when you need something sweet.

What Kind of Zucchini Should I Use?

Any type of zucchini will work great for this bread, whether you’ve got dark green, light green, or even yellow summer squash from your garden. Medium-sized zucchini (about 6-8 inches long) tend to have the best texture and aren’t too seedy or watery, which is what you want for baking. If you end up with really large zucchini, just make sure to squeeze out some of the excess moisture after grating – too much water can make your bread soggy. No need to peel your zucchini either, as the skin adds nice flecks of color and extra nutrients to your bread.

Options for Substitutions

This zucchini bread is forgiving when it comes to swaps, so feel free to work with what you have:

• Brown sugar: You can use regular granulated sugar instead, though you’ll lose some of that molasses flavor. For a healthier option, try coconut sugar or reduce the sugar to 1 ¼ cups and add ½ cup of applesauce.
• Vegetable oil: Canola oil, melted coconut oil, or even melted butter work great here. If using butter, the bread will have a slightly richer taste.
• All-purpose flour: You can swap up to half the flour with whole wheat flour for added nutrition. Just know the bread will be a bit denser. For a gluten-free version, use a 1:1 gluten-free baking flour blend.
• Raisins: Not a raisin fan? Try dried cranberries, chocolate chips, or just leave them out completely. You could also add shredded coconut for texture.
• Walnuts: Pecans work just as well, or you can use any nut you prefer. If you have nut allergies, simply omit them or try sunflower seeds instead.
• Zucchini: Yellow squash can be used in place of zucchini without any changes to the recipe. Make sure to squeeze out excess moisture from either vegetable before mixing.

Watch Out for These Mistakes While Baking

The biggest mistake when making zucchini bread is forgetting to squeeze out excess moisture from the grated zucchini, which can lead to a dense, gummy loaf – simply wrap the grated zucchini in a clean kitchen towel and give it a good squeeze over the sink before adding it to your batter.

Overmixing the batter once you add the flour is another common error that results in tough, chewy bread instead of a tender crumb, so stir just until the dry ingredients are incorporated and you no longer see streaks of flour.

To check if your bread is truly done, insert a toothpick into the center – it should come out with just a few moist crumbs, not wet batter, and if the top is browning too quickly, tent it loosely with foil during the last 15-20 minutes of baking.

Finally, resist the urge to slice into the bread right away, as letting it cool completely helps it firm up and makes slicing much cleaner.

What to Serve With Zucchini Bread?

Zucchini bread is perfect for breakfast or an afternoon snack, and I love serving it with a smear of softened butter or cream cheese while it’s still slightly warm. A hot cup of coffee or tea makes it even better, especially on a lazy weekend morning. If you want to make it more of a dessert situation, try it with a scoop of vanilla ice cream or a dollop of whipped cream on top. This bread also works great as part of a brunch spread alongside fresh fruit, yogurt, and scrambled eggs.

Storage Instructions

Store: Once your zucchini bread has cooled completely, wrap it tightly in plastic wrap or aluminum foil. It’ll stay moist and delicious on the counter for about 3 days, or you can keep it in the fridge for up to a week if your kitchen is warm.

Freeze: This bread freezes really well, which is great since the recipe makes two loaves. Wrap each loaf (or individual slices) in plastic wrap, then again in foil or a freezer bag. It’ll keep for up to 3 months, and you can pull out slices whenever you want a quick snack.

Thaw: Just leave the bread on the counter for a few hours to thaw, or if you’re in a hurry, pop a slice in the microwave for about 20-30 seconds. I like to toast mine lightly with a little butter once it’s thawed for an extra treat.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3400-3700
• Protein: 45-55 g
• Fat: 115-130 g
• Carbohydrates: 540-570 g

Ingredients

• 3 large eggs (room temperature)
• 2 1/4 cups zucchini (finely grated and squeezed dry)
• 1 2/3 cups brown sugar (packed)
• 3/4 cup + 1 tablespoon vegetable oil
• 2 1/2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 1/4 tablespoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/4 teaspoons salt
• 1/2 cup raisins (soaked and drained)
• 1/2 cup walnuts (roughly chopped)

Step 1: Prepare Pan and Mix Dry Ingredients

• 3 cups all-purpose flour
• 1 1/4 tablespoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/4 teaspoons salt

Preheat your oven to 325°F and grease two loaf pans (or 9×5 inch pans) thoroughly with butter or cooking spray.

While the oven preheats, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt in a medium bowl.

Set this dry mixture aside—this helps distribute the leavening agents and spices evenly throughout the batter for consistent rise and flavor.

Step 2: Combine Wet Ingredients and Zucchini

• 3 large eggs
• 1 2/3 cups brown sugar
• 3/4 cup + 1 tablespoon vegetable oil
• 2 1/2 teaspoons vanilla extract
• 2 1/4 cups zucchini

In a large bowl, beat the room temperature eggs until smooth and slightly pale, about 1-2 minutes.

Add the packed brown sugar, vegetable oil, and vanilla extract, stirring until well combined and the sugar begins to dissolve.

Fold in the grated and squeezed-dry zucchini, mixing until evenly distributed.

I always make sure to squeeze the zucchini thoroughly in paper towels or a clean kitchen towel—excess moisture will make the bread dense and soggy, so this step is crucial for the right texture.

Step 3: Build the Batter

• dry ingredient mixture from Step 1
• wet ingredient mixture from Step 2

Add the dry ingredient mixture from Step 1 to the wet ingredients from Step 2, folding gently with a spatula or wooden spoon until just combined.

Don’t overmix—stop as soon as you don’t see streaks of flour.

Overmixing develops gluten and creates a tough, dense crumb rather than the tender, moist texture you want in quick breads.

Step 4: Add Texture with Raisins and Walnuts

• 1/2 cup raisins
• 1/2 cup walnuts

Fold in the soaked and drained raisins and roughly chopped walnuts until evenly distributed throughout the batter.

The soaked raisins plump up with moisture and add natural sweetness and chewiness, while the walnuts provide a pleasant contrast in texture.

I like to reserve a few walnut pieces to sprinkle on top of each loaf before baking for a nice visual finish and extra crunch.

Step 5: Fill Pans and Bake

• batter from Step 4

Divide the batter evenly between the two prepared pans, smoothing the tops with a spatula.

Place both pans in the preheated 325°F oven and bake for approximately 1 hour, until a toothpick inserted into the center comes out clean or with just a few moist crumbs (not wet batter).

The lower temperature allows the bread to bake gently without browning the exterior too quickly before the inside is fully cooked.

Step 6: Cool and Serve

Remove the pans from the oven and let the loaves cool in their pans for about 15 minutes—this allows them to set and makes them easier to turn out without falling apart.

Turn the loaves out onto a wire cooling rack to cool completely, which allows air to circulate underneath and prevents the bottoms from becoming soggy.

Once cooled, slice and serve, or wrap tightly for storage.

Classic Zucchini Bread with Brown Sugar

Delicious Classic Zucchini Bread with Brown Sugar recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 16 slices

Calories: 3550

Ingredients Method

Ingredients

  

• 3 large eggs (room temperature)
• 2 1/4 cups zucchini (finely grated and squeezed dry)
• 1 2/3 cups brown sugar (packed)
• 3/4 cup + 1 tablespoon vegetable oil
• 2 1/2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 1/4 tablespoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/4 teaspoons salt
• 1/2 cup raisins (soaked and drained)
• 1/2 cup walnuts (roughly chopped)

Method

 

1. Preheat your oven to 325°F and grease two loaf pans (or 9x5 inch pans) thoroughly with butter or cooking spray. While the oven preheats, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt in a medium bowl. Set this dry mixture aside—this helps distribute the leavening agents and spices evenly throughout the batter for consistent rise and flavor.
2. In a large bowl, beat the room temperature eggs until smooth and slightly pale, about 1-2 minutes. Add the packed brown sugar, vegetable oil, and vanilla extract, stirring until well combined and the sugar begins to dissolve. Fold in the grated and squeezed-dry zucchini, mixing until evenly distributed. I always make sure to squeeze the zucchini thoroughly in paper towels or a clean kitchen towel—excess moisture will make the bread dense and soggy, so this step is crucial for the right texture.
3. Add the dry ingredient mixture from Step 1 to the wet ingredients from Step 2, folding gently with a spatula or wooden spoon until just combined. Don't overmix—stop as soon as you don't see streaks of flour. Overmixing develops gluten and creates a tough, dense crumb rather than the tender, moist texture you want in quick breads.
4. Fold in the soaked and drained raisins and roughly chopped walnuts until evenly distributed throughout the batter. The soaked raisins plump up with moisture and add natural sweetness and chewiness, while the walnuts provide a pleasant contrast in texture. I like to reserve a few walnut pieces to sprinkle on top of each loaf before baking for a nice visual finish and extra crunch.
5. Divide the batter evenly between the two prepared pans, smoothing the tops with a spatula. Place both pans in the preheated 325°F oven and bake for approximately 1 hour, until a toothpick inserted into the center comes out clean or with just a few moist crumbs (not wet batter). The lower temperature allows the bread to bake gently without browning the exterior too quickly before the inside is fully cooked.
6. Remove the pans from the oven and let the loaves cool in their pans for about 15 minutes—this allows them to set and makes them easier to turn out without falling apart. Turn the loaves out onto a wire cooling rack to cool completely, which allows air to circulate underneath and prevents the bottoms from becoming soggy. Once cooled, slice and serve, or wrap tightly for storage.