Print

Cozy Brown Butter Zucchini Bread Recipe with Crunchy Walnuts Made Easy

brown butter zucchini bread - featured image
Print Recipe

A moist and flavorful zucchini bread featuring nutty brown butter and crunchy toasted walnuts, perfect for cozy mornings or a comforting snack.

Ingredients

Scale
  • 1/2 cup (1 stick, 113g) unsalted butter, browned
  • 2 cups grated zucchini (about 2 medium zucchinis), well-drained
  • 1 3/4 cups (220g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 cup (85g) chopped toasted walnuts
  • Optional: 1/2 cup raisins or chocolate chips

Instructions

  1. Brown the Butter (about 5 minutes): Place 1/2 cup unsalted butter in a medium skillet over medium heat. Stir occasionally as it melts, then begins to foam and turn golden brown. Remove from heat immediately and transfer to a heatproof bowl to cool slightly.
  2. Prepare the Zucchini (10 minutes): Grate 2 medium zucchinis using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel or paper towels and squeeze out as much moisture as possible.
  3. Mix Dry Ingredients (5 minutes): In a large bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon. Set aside.
  4. Combine Sugars and Eggs (3 minutes): In another bowl, beat together 3/4 cup granulated sugar, 1/4 cup packed brown sugar, and 2 large eggs until smooth and slightly fluffy. Stir in 1 teaspoon vanilla extract, then slowly pour in the cooled brown butter, mixing until just combined.
  5. Fold in Zucchini and Dry Ingredients (5 minutes): Add the grated zucchini to the wet ingredients and stir gently. Gradually fold in the dry ingredients until just combined—avoid overmixing.
  6. Add Walnuts (2 minutes): Fold in 3/4 cup chopped toasted walnuts, reserving a small handful to sprinkle on top of the batter.
  7. Prepare for Baking (2 minutes): Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line with parchment paper. Pour batter into pan and smooth the top. Sprinkle reserved walnuts evenly on top.
  8. Bake (55-65 minutes): Bake on center rack for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil halfway if top browns too quickly.
  9. Cool and Serve (30 minutes): Let bread cool in pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Squeeze out excess moisture from zucchini to avoid soggy bread. Brown butter carefully over medium heat and remove immediately when nutty aroma appears. Fold batter gently to keep bread tender. Toast walnuts to enhance flavor and crunch. Optional add-ins include raisins, chocolate chips, or lemon zest. For gluten-free, use 1:1 gluten-free baking flour. For vegan, substitute butter with browned coconut oil and eggs with flax eggs.

Nutrition

Keywords: zucchini bread, brown butter, walnuts, quick bread, easy recipe, cozy breakfast, moist bread, nutty flavor

Find it online: https://bitefuljoy.com/cozy-brown-butter-zucchini-bread-recipe-with-crunchy-walnuts-made-easy/