There’s something truly magical about zucchini bread. This humble loaf manages to be both comforting and surprising, blending the subtle flavor of zucchini with the warmth of classic baking spices. It’s a versatile treat that works as well for breakfast as it does for a snack or even dessert. If you’ve never made zucchini bread before, or if you’re looking for ways to elevate your current recipe, you’re in for a treat!
Brown Sugar Cinnamon Zucchini Bread
Servings 12 slices
Ingredients
- 1 1/2 cups grated zucchini
- 3/4 cup sugar
- 1/4 cup light brown sugar
- 1/3 cup vegetable oil
- 1 tsp vanilla
- 2 eggs
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
Swirl
- 1/4 cup sugar
- 2 Tbsp light brown sugar
- 1 Tbsp cinnamon
Instructions
- Preheat oven to 350. Spray an 8-inch bread pan with nonstick cooking spray. In a large bowl combine zucchini, sugar, oil, vanilla, and eggs and mix well.
- Add flour, baking soda, cinnamon, salt, and baking powder to a smaller bowl and whisk to combine. Add dry ingredients to wet ingredients and mix until all ingredients are incorporated.
- In a small bowl whisk together cinnamon and sugar for the swirl.
- Pour 1/3 of the batter into prepared pan. Sprinkle with 1/2 of the cinnamon-sugar mixture. Add another 1/3 of the batter, then the remaining cinnamon-sugar. Top with remaining 1/3 of the batter.
- Bake 45 minutes then cover with aluminum foil and bake another 10-15 minutes or until an inserted toothpick comes out clean.
Notes:
- Store in an airtight container at room temperature for up to 5 days.
“May Adonai bless you and keep you. May Adonai make his face shine on you and show you his favor. May Adonai lift up his face toward you and give you peace.” – Numbers 6:24-26
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