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Perfect Zucchini Bread with Brown Butter Glaze

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This isn’t just another zucchini bread recipe. It’s the one that gets you a standing ovation at the brunch table, with a moist, tender crumb and a nutty brown butter glaze that takes it from good to unforgettable.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 2 large eggs, at room temperature
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • ½ cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini (about 1 medium), squeezed dry
  • ¼ cup (4 tablespoons / 57g) unsalted butter
  • 1 cup (120g) powdered sugar, sifted
  • ½ teaspoon vanilla extract
  • 2–3 tablespoons milk

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease exposed ends.
  2. Grate zucchini using the large holes of a box grater. Place in a clean kitchen towel and squeeze out as much liquid as possible. Set aside.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. In a large bowl, whisk together eggs, granulated sugar, and brown sugar until smooth and slightly pale, about 1 minute. Add oil and vanilla extract; whisk until combined.
  5. Pour dry ingredients into wet ingredients. Fold with a rubber spatula until just combined (a few lumps are fine).
  6. Add squeezed zucchini and fold gently until just incorporated.
  7. Pour batter into prepared pan and spread evenly. Bake for 50-60 minutes, until a wooden skewer inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil after 40 minutes.
  8. Cool in pan on a wire rack for 15 minutes. Lift bread out using parchment sling and cool completely on rack before glazing.
  9. While bread cools, make glaze: Place butter in a small light-colored saucepan over medium heat. Swirl occasionally as butter melts, foams, and sizzles. Watch for brown specks and nutty aroma (about 4-5 minutes). Immediately remove from heat and pour into a heatproof bowl. Cool for 2-3 minutes.
  10. Add sifted powdered sugar and vanilla extract to warm brown butter; whisk until smooth. Add milk 1 tablespoon at a time until pourable consistency is reached.
  11. Once bread is completely cool, drizzle glaze over top. Let set for 10 minutes before slicing.

Notes

Don’t skip squeezing the zucchini—excess water makes the bread soggy. Brown butter quickly; remove from heat as soon as brown specks appear and it smells nutty. Room temperature eggs help create a tender crumb. For best results, use a light-colored metal loaf pan.

Nutrition

Keywords: zucchini bread, brown butter glaze, quick bread, summer recipe, easy baking, moist zucchini bread

Find it online: https://freshforkful.com/perfect-zucchini-bread-with-brown-butter-glaze/