Print

Brown Butter Zucchini Bread with Walnut Streusel

brown butter zucchini bread - featured image
Print Recipe

A cozy and easy zucchini bread featuring nutty brown butter and a crunchy toasted walnut streusel topping. Perfect for a comforting treat with simple pantry ingredients.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg (optional)
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (1 stick, 113g) unsalted butter, browned and cooled
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1½ cups (about 2 medium) zucchini, grated and gently squeezed to remove excess moisture
  • ½ cup (120ml) buttermilk or plain yogurt
  • ½ cup (60g) chopped toasted walnuts
  • For the Toasted Walnut Streusel:
  • ½ cup (60g) chopped walnuts, toasted
  • 2 tablespoons (25g) brown sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 tablespoon unsalted butter, melted

Instructions

  1. Brown the Butter: In a small saucepan over medium heat, melt ½ cup (113g) unsalted butter. Stir frequently as it foams and bubbles. After about 5-6 minutes, it will turn a golden brown and smell nutty. Remove from heat immediately to avoid burning. Pour into a heat-safe bowl and let it cool slightly.
  2. Prep the Zucchini: Grate about 1½ cups of zucchini (roughly 2 medium zucchinis). Use a clean kitchen towel or paper towel to gently squeeze out excess moisture.
  3. Mix Dry Ingredients: In a large bowl, whisk together 2 cups (240g) all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 teaspoon cinnamon, and ½ teaspoon nutmeg.
  4. Combine Sugars and Eggs: In a separate bowl, whisk 1 cup (200g) granulated sugar and ½ cup (100g) brown sugar with 2 large eggs and 1 teaspoon vanilla extract until smooth and slightly fluffy.
  5. Add Browned Butter and Buttermilk: Slowly whisk the cooled browned butter into the egg mixture, followed by ½ cup (120ml) buttermilk or plain yogurt.
  6. Fold in Zucchini and Nuts: Gently fold the grated zucchini and ½ cup (60g) chopped toasted walnuts into the wet ingredients.
  7. Combine Wet and Dry: Pour the wet mixture into the dry ingredients and gently fold just until combined. Do not overmix.
  8. Prepare the Streusel: In a small bowl, combine ½ cup (60g) chopped toasted walnuts, 2 tablespoons brown sugar, 1 tablespoon flour, 1 teaspoon cinnamon, and 1 tablespoon melted butter. Mix until crumbly and evenly coated.
  9. Assemble and Bake: Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan. Pour batter into pan and sprinkle walnut streusel evenly over the top. Bake for 50-60 minutes or until a toothpick inserted near the center comes out clean.
  10. Cool and Serve: Let bread cool in pan for 15 minutes, then transfer to a wire rack to cool completely.

Notes

Keep heat medium to medium-low when browning butter and stir constantly to avoid burning. Squeeze excess moisture from zucchini to prevent soggy bread. Fold wet and dry ingredients gently to avoid toughness. Toast walnuts separately for best flavor. Tent with foil if streusel browns too quickly. Muffin variation: bake at 350°F for 20-25 minutes.

Nutrition

Keywords: brown butter, zucchini bread, walnut streusel, cozy recipe, easy baking, quick bread, nutty flavor, toasted walnuts

Find it online: https://lyrafeast.com/brown-butter-zucchini-bread-with-walnut-streusel-easy-cozy-recipe/