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Brown Butter Zucchini Bread Recipe Easy Cream Cheese Swirl with Toasted Walnuts

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A cozy zucchini bread featuring nutty brown butter, a tangy cream cheese swirl, and crunchy toasted walnuts. Perfect for brunch or a comforting snack.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, browned
  • 1 cup (200g) granulated sugar
  • 1/2 cup (110g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (180g) all-purpose flour (or almond flour for gluten-free)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 1 1/2 cups (150g) zucchini, shredded and squeezed dry
  • 1/2 cup (50g) toasted walnuts, chopped
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract

Instructions

  1. Brown the Butter: Place 1/2 cup unsalted butter in a medium skillet over medium heat. Stir occasionally until golden brown with a nutty aroma, about 5-7 minutes. Pour into a heatproof bowl and let cool slightly.
  2. Prepare the Cream Cheese Swirl: Beat 8 oz softened cream cheese with 1/4 cup sugar, 1 egg yolk, and 1 teaspoon vanilla extract until smooth. Set aside.
  3. Mix Dry Ingredients: Whisk together 1 1/2 cups flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon cinnamon.
  4. Combine Sugars and Eggs: To the browned butter, add 1 cup granulated sugar and 1/2 cup light brown sugar. Stir until mostly dissolved. Beat in 2 eggs and 1 teaspoon vanilla extract until smooth.
  5. Add Zucchini and Walnuts: Fold in shredded zucchini and toasted walnuts into the wet mixture.
  6. Combine Wet and Dry: Gradually add dry ingredients to wet mixture, folding gently until just combined. Avoid overmixing.
  7. Layer Batter and Swirl: Pour half the batter into a greased or parchment-lined 9×5 inch loaf pan. Dollop half the cream cheese mixture over batter. Repeat with remaining batter and cream cheese. Swirl gently with a knife or skewer.
  8. Bake: Bake at 350°F (175°C) for 55-65 minutes. Check at 50 minutes with a toothpick; it should come out with moist crumbs but no raw batter. Tent with foil if crust browns too fast.
  9. Cool and Serve: Cool in pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

If zucchini is watery, sprinkle with salt and let rest 15 minutes in a sieve, then squeeze out liquid to avoid soggy bread. Watch butter carefully when browning to prevent burning. Soften cream cheese fully for smooth swirl. Toast walnuts in a dry pan for 5 minutes, shaking frequently. Use gentle swirling motion to avoid cream cheese sinking.

Nutrition

Keywords: zucchini bread, brown butter, cream cheese swirl, toasted walnuts, easy zucchini bread, cozy bread, quick bread

Find it online: https://dahliadishes.com/brown-butter-zucchini-bread-recipe-easy-cream-cheese-swirl-with-toasted-walnuts/