Print

Tender Brown Butter Zucchini Bread Recipe with Easy Walnut Streusel Topping

brown butter zucchini bread - featured image
Print Recipe

A tender and moist zucchini bread enhanced with nutty brown butter and topped with a crunchy walnut streusel, perfect for a comforting snack or brunch.

Ingredients

Scale
  • 6 tablespoons unsalted butter, browned
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • About 2 medium zucchinis (roughly 2 cups grated, squeezed dry)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • For the Walnut Streusel Topping:
  • 1/2 cup (50g) chopped toasted walnuts
  • 1/4 cup (50g) light brown sugar
  • 3 tablespoons all-purpose flour
  • 3 tablespoons unsalted butter, cold and cubed
  • 1/2 teaspoon cinnamon

Instructions

  1. Brown the Butter: In a small saucepan over medium heat, melt 6 tablespoons of unsalted butter. Watch closely as it foams and then starts to brown, smelling nutty and turning golden (about 5 minutes). Remove from heat immediately to avoid burning. Let cool slightly.
  2. Grate and Prepare Zucchini: Using a box grater, shred about 2 medium zucchinis until you have approximately 2 cups. Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible to keep the bread from getting soggy.
  3. Mix Dry Ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon. Set aside.
  4. Combine Wet Ingredients: In another bowl, whisk 1 cup granulated sugar with the cooled brown butter until smooth. Add 2 large eggs, one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract.
  5. Combine Wet and Dry: Pour the wet mixture into the dry ingredients and gently stir with a spatula until just combined (don’t overmix!). Fold in the grated zucchini carefully — you want the batter to be moist but not runny.
  6. Prepare Walnut Streusel: In a small bowl, mix 1/2 cup chopped toasted walnuts, 1/4 cup brown sugar, 3 tablespoons flour, 1/2 teaspoon cinnamon. Cut in 3 tablespoons cold butter with a pastry cutter or your fingers until crumbly.
  7. Assemble and Bake: Pour batter into the greased 9×5-inch loaf pan. Evenly sprinkle the walnut streusel on top. Bake in a preheated 350°F (175°C) oven for 55-65 minutes, or until a toothpick inserted in the center comes out clean. If the streusel browns too quickly, tent loosely with foil after 40 minutes.
  8. Cool Before Serving: Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Notes

Brown the butter carefully to avoid burning; squeeze zucchini dry to prevent sogginess; do not overmix batter to keep bread tender; use cold butter for streusel to achieve crumbly texture; start checking bread at 55 minutes to avoid overbaking.

Nutrition

Keywords: zucchini bread, brown butter, walnut streusel, quick bread, easy baking, moist zucchini bread, nutty flavor, cinnamon, homemade bread

Find it online: https://forkifyfun.com/tender-brown-butter-zucchini-bread-recipe-with-easy-walnut-streusel-topping/