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brown butter zucchini walnut bread - featured image

Brown Butter Zucchini Walnut Bread

  • Author: Sarah Wasserman
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf (about 10-12 servings) 1x

Description

A moist and flavorful zucchini bread made with nutty brown butter and crunchy toasted walnuts, perfect for any occasion.

Ingredients

Scale
  • 2 medium zucchinis, grated and lightly packed (about 2 cups)
  • 1/2 cup (113g) unsalted butter, browned
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (240g) all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup (120g) chopped walnuts, toasted

Instructions

  1. Grate about 2 medium zucchinis using a box grater. Place grated zucchini in a clean kitchen towel and squeeze gently to remove excess water, aiming for about 1 1/2 cups of drained zucchini. (10 minutes)
  2. In a light-colored skillet over medium heat, melt 1/2 cup (113g) unsalted butter. Stir and watch closely as it foams, then turns golden brown and smells nutty—about 4-5 minutes. Remove from heat immediately and transfer to a small bowl to cool slightly. (5 minutes)
  3. In a large mixing bowl, whisk together the browned butter, 1 cup granulated sugar, and 1/2 cup packed brown sugar until combined. Add 2 large eggs, one at a time, whisking after each. Stir in 1 teaspoon vanilla extract. (5 minutes)
  4. In another bowl, sift together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon. (3 minutes)
  5. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined—do not overmix. Fold in the grated zucchini and 1 cup toasted walnuts. The batter will be thick but moist. (5 minutes)
  6. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper. Pour the batter evenly into the pan and smooth the top. (5 minutes)
  7. Bake for 55-65 minutes. Check doneness by inserting a toothpick into the center; it should come out mostly clean with a few moist crumbs. If browning too fast, cover loosely with foil after 45 minutes. (55-65 minutes)
  8. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing. (15-20 minutes)

Notes

Watch the butter carefully when browning to avoid burning. Squeeze excess moisture from zucchini to prevent sogginess. Do not overmix the batter to keep the bread tender. Toast walnuts while browning butter to save time. Brushing the top with melted butter after baking keeps the crust soft.

  • Prep Time: 20 minutes
  • Cook Time: 55-65 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12th of l
  • Calories: 220
  • Sugar: 15
  • Sodium: 180
  • Fat: 12
  • Saturated Fat: 3.5
  • Carbohydrates: 26
  • Fiber: 2
  • Protein: 4

Keywords: brown butter, zucchini bread, walnut bread, moist zucchini bread, quick bread, easy baking, nutty flavor, homemade bread

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Find it online: https://flavorfullrecipes.com/brown-butter-zucchini-walnut-bread-recipe-5-easy-steps-for-moist-texture/