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Cozy Brown Butter Zucchini Bread with Walnuts

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A moist, nutty zucchini bread featuring browned butter and toasted walnuts for a rich, comforting loaf perfect for cozy occasions.

Ingredients

Scale
  • 2 cups shredded zucchini (about 2 medium zucchinis or frozen shredded zucchini, thawed and drained)
  • 1/2 cup (1 stick) unsalted butter, browned
  • 3/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon (optional but recommended)
  • 1/2 cup chopped walnuts, toasted

Instructions

  1. Brown the butter: Place 1/2 cup unsalted butter in a heavy-bottomed skillet over medium heat. Stir frequently as it melts, then begins to foam and brown. Remove from heat immediately once browned and let cool slightly.
  2. Prepare zucchini: If using fresh zucchini, shred about 2 medium zucchinis to yield 2 cups. Place in a clean kitchen towel and squeeze out excess moisture. If using thawed frozen zucchini, drain well.
  3. Mix dry ingredients: In a large bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon cinnamon until combined.
  4. Combine sugars and wet ingredients: In a separate bowl, mix 3/4 cup granulated sugar and 1/4 cup brown sugar with the browned butter until well incorporated. Add 2 large eggs one at a time, beating after each addition. Stir in 1 teaspoon vanilla extract.
  5. Make the batter: Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. Fold in the shredded zucchini and 1/2 cup toasted chopped walnuts.
  6. Prepare loaf pan: Grease a 9×5 inch loaf pan with butter or nonstick spray. Pour the batter evenly into the pan and smooth the top.
  7. Bake: Bake in a preheated oven at 350°F (175°C) for 50-60 minutes. The bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil after 40 minutes if the top browns too quickly.
  8. Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  9. Slice and serve: Once cool, slice with a serrated knife and enjoy warm or at room temperature.

Notes

Do not skip squeezing the zucchini to remove excess moisture to avoid a dense, gummy bread. Toast walnuts beforehand for extra crunch and flavor. Watch the butter carefully when browning to prevent burning. Tent the bread with foil if it browns too quickly. Overmixing the batter can make the bread tough; fold gently just until combined.

Nutrition

Keywords: zucchini bread, brown butter, walnuts, moist loaf, quick bread, comfort food, easy recipe, baking

Find it online: https://yumbelle.com/cozy-brown-butter-zucchini-bread-with-walnuts-easy-recipe-for-moist-loaf/