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Moist Homemade Brown Butter Zucchini Bread with Cinnamon Swirl

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A cozy and moist zucchini bread enhanced with nutty brown butter and a gooey cinnamon swirl, perfect for fall baking or any time you crave comfort.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, browned
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) brown sugar, packed
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon (plus extra for the swirl)
  • About 2 cups grated zucchini (roughly 2 medium zucchinis), squeezed dry
  • 1/3 cup (65g) granulated sugar (for cinnamon swirl)
  • 1 tablespoon ground cinnamon (for cinnamon swirl)
  • 2 tablespoons unsalted butter, melted (for cinnamon swirl)

Instructions

  1. Brown the butter: Place 1/2 cup unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts, foams, and turns golden brown with a nutty aroma, about 5-7 minutes. Watch carefully to avoid burning. Transfer to a bowl and let cool slightly.
  2. Prep the zucchini: Grate about 2 cups (2 medium zucchinis) using a box grater or food processor. Place grated zucchini in a clean kitchen towel and squeeze out excess moisture to prevent soggy bread.
  3. Mix sugars and eggs: In a large bowl, combine 3/4 cup granulated sugar and 1/4 cup brown sugar. Add 2 large eggs, one at a time, beating lightly after each addition. Stir in 1 1/2 teaspoons vanilla extract.
  4. Combine brown butter and wet ingredients: Slowly whisk the cooled brown butter into the sugar and egg mixture until smooth and shiny.
  5. Mix dry ingredients: In a separate bowl, sift together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
  6. Combine wet and dry: Gradually add the dry ingredients to the wet, folding gently with a spatula just until combined. Avoid overmixing to keep the bread tender.
  7. Fold in grated zucchini: Gently fold the squeezed zucchini into the batter, distributing evenly without deflating the mixture.
  8. Prepare the cinnamon swirl: In a small bowl, mix 1/3 cup granulated sugar with 1 tablespoon ground cinnamon and 2 tablespoons melted butter.
  9. Assemble the loaf: Grease your 9×5-inch loaf pan. Pour half the batter into the pan, then sprinkle half the cinnamon sugar swirl mixture evenly over it. Add the remaining batter, and top with the rest of the cinnamon sugar mixture. Use a knife or skewer to gently swirl the cinnamon sugar through the batter for a marbled effect.
  10. Bake: Bake at 350°F (175°C) for 50-60 minutes. Start checking at 50 minutes by inserting a toothpick into the center; it should come out mostly clean with a few moist crumbs.
  11. Cool: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely. The loaf will firm up as it cools.

Notes

Do not skip squeezing the zucchini to avoid soggy bread. Brown the butter carefully to avoid burning. Avoid overmixing the batter to keep the bread tender. Swirl the cinnamon sugar gently right after pouring the batter to prevent sinking. Tent with foil if top browns too fast. Let bread cool before slicing for best texture.

Nutrition

Keywords: zucchini bread, brown butter, cinnamon swirl, moist bread, fall baking, quick bread, homemade, comfort food

Find it online: https://cravemila.com/moist-homemade-brown-butter-zucchini-bread-with-cinnamon-swirl-recipe-for-perfect-fall-baking/