Print

Cozy Brown Butter Zucchini Bread with Cinnamon Walnut Streusel

brown butter zucchini bread - featured image
Print Recipe

A comforting zucchini bread featuring nutty brown butter and a crunchy cinnamon walnut streusel topping, perfect for cozy mornings and casual gatherings.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, browned until golden and nutty
  • 2 cups (about 2 medium) grated zucchini, squeezed gently to remove excess moisture
  • 1 cup (200g) granulated sugar (can reduce slightly if you prefer less sweet)
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups (240g) all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 cup (75g) chopped toasted walnuts
  • For the streusel topping:
  • 1/3 cup (65g) packed brown sugar
  • 1/3 cup (40g) all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 cup (50g) chopped walnuts
  • 3 tablespoons (43g) cold unsalted butter, cut into small pieces

Instructions

  1. Brown the Butter: In a small saucepan over medium heat, melt 1/2 cup (113g) unsalted butter. Stir frequently as it foams and turns golden brown with a nutty aroma (about 5-7 minutes). Remove from heat and transfer to a large mixing bowl to cool slightly.
  2. Prep the Zucchini: Grate 2 cups (about 2 medium) zucchini using a box grater. Place in a clean kitchen towel and squeeze gently to remove excess moisture, but don’t over-dry—some moisture keeps the bread tender.
  3. Mix Wet Ingredients: To the browned butter, add 1 cup (200g) granulated sugar and whisk until combined. Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.
  4. Combine Dry Ingredients: In a separate bowl, whisk together 2 cups (240g) all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
  5. Mix It All Together: Gradually add the dry ingredients to the wet, stirring gently just until combined. Fold in the grated zucchini and 3/4 cup (75g) toasted chopped walnuts. Be careful not to overmix—some lumps are fine.
  6. Prepare the Streusel: In a small bowl, combine 1/3 cup (65g) packed brown sugar, 1/3 cup (40g) flour, 1 teaspoon cinnamon, and 1/2 cup (50g) chopped walnuts. Cut in 3 tablespoons (43g) cold unsalted butter with a fork or pastry cutter until mixture resembles coarse crumbs.
  7. Assemble and Bake: Pour batter into the prepared loaf pan and evenly sprinkle the cinnamon walnut streusel on top. Bake at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted in the center comes out clean. If the streusel browns too fast, tent loosely with foil halfway through baking.
  8. Cool and Serve: Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

If zucchini is extra juicy, add a tablespoon of flour to the batter to prevent sogginess. Cool browned butter before adding eggs to avoid scrambling. Use a light-colored pan to brown butter to better monitor color changes. Tent streusel with foil if browning too quickly.

Nutrition

Keywords: zucchini bread, brown butter, cinnamon walnut streusel, cozy bread, quick bread, fall baking, nutty flavor, moist zucchini bread

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