7 Reviews

Brown sugar makes all the difference, in my opinion! I love that the recipe includes oats, and I like the texture it gives. After reading reviews, I used 3/4 cup brown sugar along with the 6 tablespoons white, and still it wasn't too sweet. I also used 1/2 cup applesauce and 1/4 cup oil, and it came out just devine, and no one would ever know there was so much less fat! Mine cooked about 70 minutes for one loaf, and I also made a batch using 3 mini loaf pans, which baked for 45.

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Chef PotPie August 31, 2012

I was happy to find a "one" loaf Zucchini Bread recipe since it's just me and DH. I added a 1/4 cup chopped pecans to mine. It cooked for 65 minutes as well. Since I am up at 5,000 feet I cut the oven temperature down to 325'F and cut back on the brown sugar. I used Xylitol instead of white sugar and it all worked out great. Loved that there's oats in here too. Thanks for this, I will no doubt make it again :)

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Chef Joey Z. July 02, 2010

great taste

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ladn52 May 13, 2010

Here's a method I use to get the sugar crust without making a mess. When the loaves come out of the oven, cool 5 or 10 minutes and remove from pans and put top sides up. Spread the tops with butter or margarine (the loaves will still be hot enough to melt the butter), and then sprinkle with plain sugar or a sugar cinnamon mixture. voila!

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kokeshi doll June 10, 2006

I've made 4 loaves of this bread and it has met with rave reviews by all. My father wouldn't share the one I made for him. I didn't have any trouble with turning out the loaves even with sugar topped loaf. I like my zucchini bread on the less sweet side and the one time I doubled the recipe I used slightly less sugar than called for. I found it was still delicious. I also used whole wheat flour and thick-cut oats and my nephew was beside himself with delight. I almost can't wait for someone to unload a bit of zucchini on me again.

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Everblest August 12, 2005

This is a good variation on zucchini bread, with the oats giving it a nice texture. It's not very sweet, as would be expected from looking at the ingredients, and I think I might increase the brown sugar to 2/3 c. next time for just a little more sweetness. I use 1-lb. pans rather than 9x5 in. I put the batter into 3 1-lb. pans and the loaves turned out too small. Next time I'll use only 2 pans, and since the 3 pans baked for 35 min., I'd guess about 45 min. for 2 1-lb. pans. The sugar sprinkled on top bakes into a nice crunchy crust, but it also makes the loaves hard to get out of the pan without strewing the sugar all over the counter. I loosened the loaf all around, slid a table knife under one end as far as I could, and then used another knife at the other end to lift the loaf out horizontally. I think one of those long thin turners instead of the first knife would work also. The main thing is that you can't "turn out" this one the way you do most quick breads. It has to be taken out of the pan upright, or the sugar crust is history. I think that another time I will also leave it in the pan for somewhat more than 10 min., to let it firm up a bit more, which should make it easier to handle.

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Jo Ann L August 06, 2004
Brown Sugar Zucchini Bread