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Moist Homemade Zucchini Bread Recipe with Brown Butter Cinnamon Crust

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A moist and tender zucchini bread with a nutty brown butter cinnamon crust that offers a perfect balance of sweetness and spice. This quick and easy recipe is perfect for breakfast or snack time and is loved for its cozy, comforting flavor.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 2 large eggs, room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) brown sugar, packed
  • 1/2 cup (115g) unsalted butter, browned and cooled slightly
  • 1/4 cup (60ml) vegetable oil
  • 1 teaspoon pure vanilla extract
  • 2 cups (about 2 medium) zucchini, grated and squeezed dry
  • 1/2 cup (50g) chopped walnuts or pecans (optional)
  • For the brown butter cinnamon crust topping:
  • 2 tablespoons unsalted butter, browned
  • 3 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Grate 2 cups of zucchini using a box grater or food processor. Place grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
  2. In a light-colored skillet over medium heat, melt 1/2 cup unsalted butter. Stir frequently as the butter foams and then browns, about 5-7 minutes. Remove from heat and let cool slightly.
  3. In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Set aside.
  4. In a separate bowl, beat eggs with granulated sugar and brown sugar until smooth. Add the browned butter, vegetable oil, and vanilla extract; mix well.
  5. Fold the squeezed zucchini and optional nuts into the wet ingredients.
  6. Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
  7. Prepare the brown butter cinnamon crust by browning 2 tablespoons unsalted butter. Mix granulated sugar and cinnamon in a small bowl. Brush the melted brown butter over the top of the batter in the loaf pan and sprinkle the cinnamon sugar evenly on top.
  8. Pour batter into a greased 9×5 inch loaf pan. Bake at 350°F (175°C) for 55-60 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
  9. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use a light-colored pan for browning butter to monitor color and avoid burning. Squeeze zucchini thoroughly to prevent soggy bread. Do not overmix batter to keep bread tender. Tent with foil if crust browns too quickly. Let bread cool before slicing to avoid crumbling. Toast slices to enhance flavor and texture.

Nutrition

Keywords: zucchini bread, brown butter, cinnamon crust, moist bread, quick bread, snack, breakfast, homemade, easy recipe

Find it online: https://noshbelle.com/moist-homemade-zucchini-bread-recipe-with-brown-butter-cinnamon-crust/