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Cozy Brown Butter Zucchini Bread with Cinnamon Swirl

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A comforting zucchini bread featuring rich brown butter and a warm cinnamon swirl, perfect for cozy mornings and casual brunches.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, browned
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 1/2 cups (180g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon (plus extra for the swirl)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (150g) grated zucchini, squeezed dry (about 1 medium zucchini)
  • 1/2 cup (120ml) sour cream or Greek yogurt
  • Optional: 1/2 cup chopped walnuts or pecans (toasted)
  • For the Cinnamon Swirl:
  • 1/4 cup (50g) granulated sugar
  • 2 teaspoons ground cinnamon

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt the 1/2 cup unsalted butter. Stir frequently as it foams and turns golden brown with a nutty aroma. Remove from heat immediately once browned and transfer to a heat-safe bowl to cool slightly.
  2. Prepare the zucchini: Grate the zucchini using a box grater or food processor. Place grated zucchini in a clean kitchen towel and squeeze out excess moisture.
  3. Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, and 1 teaspoon cinnamon.
  4. Combine sugars and eggs: In another bowl, beat the granulated sugar and brown sugar with the slightly cooled brown butter until combined. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Add zucchini and sour cream: Fold in the grated zucchini and sour cream (or Greek yogurt) until evenly combined.
  6. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Fold in nuts if using.
  7. Make the cinnamon swirl: Mix together 1/4 cup granulated sugar and 2 teaspoons ground cinnamon in a small bowl.
  8. Layer batter and swirl: Pour half the batter into the prepared loaf pan. Evenly sprinkle half the cinnamon sugar mixture over it. Add remaining batter on top, then finish with the rest of the cinnamon sugar. Use a butter knife or skewer to gently swirl the cinnamon sugar through the batter.
  9. Bake: Bake at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Check around 50 minutes to avoid overbaking.
  10. Cool: Let the bread cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze out excess moisture from zucchini to prevent soggy bread. Let brown butter cool slightly before mixing with eggs to avoid scrambling. Be gentle when folding batter to keep bread tender. Swirl cinnamon sugar gently for a marbled effect. For muffins, reduce baking time to 20-25 minutes.

Nutrition

Keywords: zucchini bread, brown butter, cinnamon swirl, easy bread recipe, cozy breakfast, moist zucchini bread

Find it online: https://yumbelle.com/cozy-brown-butter-zucchini-bread-with-cinnamon-swirl-easy-recipe/