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Cozy Brown Butter Zucchini Bread Recipe with Easy Cinnamon Streusel Topping

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A warm, comforting zucchini bread featuring nutty brown butter and a crunchy cinnamon streusel topping, perfect for busy days and zucchini overloads.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, browned
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups shredded zucchini (about 2 medium zucchinis, squeezed dry)
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • For the Cinnamon Streusel Topping:
  • 1/2 cup all-purpose flour
  • 1/3 cup light brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter, cold and cubed

Instructions

  1. Brown the Butter: In a medium saucepan over medium heat, melt 1 cup (2 sticks) of unsalted butter. Stir frequently as it foams and then starts to turn golden brown with a nutty aroma, about 5-7 minutes. Remove from heat and pour into a large mixing bowl to cool slightly.
  2. Prepare the Zucchini: While the butter is browning, shred 2 medium zucchinis using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
  3. Mix Wet Ingredients: To the browned butter, whisk in 1 cup granulated sugar and 1/2 cup packed light brown sugar until combined. Add 3 large eggs, one at a time, beating well after each addition. Stir in 2 teaspoons vanilla extract.
  4. Combine Dry Ingredients: In a separate bowl, sift together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon salt, 2 teaspoons cinnamon, and 1/4 teaspoon nutmeg (if using).
  5. Fold Dry Ingredients into Wet: Gradually add the flour mixture into the wet ingredients, folding gently with a spatula until just combined. Avoid overmixing.
  6. Add Zucchini: Fold in the shredded, drained zucchini until evenly dispersed.
  7. Make the Streusel Topping: In a small bowl, combine 1/2 cup flour, 1/3 cup brown sugar, 1 teaspoon cinnamon, and 1/4 teaspoon salt. Cut in 4 tablespoons cold, cubed butter with a pastry cutter or fingers until mixture resembles coarse crumbs.
  8. Assemble and Bake: Grease or line a 9×5-inch loaf pan. Pour the batter in and smooth the top. Sprinkle the streusel evenly over the batter. Bake in a preheated 350°F (175°C) oven for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool: Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Brown butter carefully to avoid burning; remove from heat as soon as milk solids turn golden brown. Dry shredded zucchini thoroughly to prevent soggy bread. Use cold butter for streusel topping to achieve a crunchy texture. Tent with foil if streusel browns too quickly. Let bread cool completely before slicing for clean cuts.

Nutrition

Keywords: zucchini bread, brown butter, cinnamon streusel, quick bread, easy baking, cozy bread, zucchini recipe, homemade bread

Find it online: https://morselora.com/cozy-brown-butter-zucchini-bread-recipe-with-easy-cinnamon-streusel-topping/