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Savory Brown Butter Zucchini Bread Recipe with Lemon Glaze and Walnut Streusel

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A cozy and comforting zucchini bread featuring nutty browned butter, crunchy walnut streusel, and a bright lemon glaze—perfect for fall and crowd-pleasing at any gathering.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, browned and cooled slightly
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups grated zucchini (about 2 medium zucchinis), squeezed dry
  • 1 tbsp freshly grated lemon zest
  • 1/2 cup (60g) chopped walnuts, toasted
  • Optional: 1/4 tsp black pepper
  • For the Walnut Streusel:
  • 1/3 cup (40g) chopped walnuts
  • 2 tbsp brown sugar
  • 2 tbsp all-purpose flour
  • 2 tbsp unsalted butter, cold and cubed
  • For the Lemon Glaze:
  • 1 cup (120g) powdered sugar
  • 2–3 tbsp fresh lemon juice
  • 1 tsp lemon zest

Instructions

  1. Brown the butter in a small saucepan over medium heat, swirling occasionally, until golden brown and nutty smelling, about 4-6 minutes. Remove from heat and let cool slightly.
  2. Grate the zucchini using a box grater. Place grated zucchini in a clean kitchen towel and squeeze out excess moisture.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and optional black pepper.
  4. In a large bowl, whisk browned butter and sugar until combined. Add eggs one at a time, whisking after each addition. Stir in vanilla extract and lemon zest.
  5. Fold grated zucchini into the wet mixture. Gradually fold in dry ingredients until just combined; avoid overmixing.
  6. Prepare walnut streusel by combining chopped walnuts, brown sugar, flour, and cold cubed butter. Mix with fingers or pastry cutter until coarse crumbs form.
  7. Pour batter into a greased or parchment-lined 9×5 inch loaf pan. Sprinkle walnut streusel evenly over the top.
  8. Bake at 350°F (175°C) for 50-60 minutes. Check doneness with a toothpick; it should come out clean or with a few moist crumbs. Tent with foil if streusel browns too quickly.
  9. Cool bread in pan on a rack for 15 minutes, then remove from pan to cool completely.
  10. Make lemon glaze by whisking powdered sugar, lemon juice, and lemon zest until smooth. Adjust lemon juice for desired consistency.
  11. Drizzle lemon glaze over cooled bread before slicing.

Notes

Toast walnuts in a dry skillet for 3-4 minutes before chopping to enhance flavor. Always squeeze excess moisture from grated zucchini to prevent soggy bread. Use medium-low heat when browning butter to avoid burning. Tent loaf with foil if streusel browns too quickly. Preheat oven before baking. For gluten-free, substitute flour with 1:1 gluten-free baking blend. For dairy-free, substitute butter with coconut oil or plant-based spread.

Nutrition

Keywords: zucchini bread, brown butter, lemon glaze, walnut streusel, fall recipe, savory bread, quick bread, comfort food

Find it online: https://cravemila.com/savory-brown-butter-zucchini-bread-recipe-with-lemon-glaze-and-walnut-streusel-perfect-for-fall/