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Moist Brown Butter Banana Zucchini Bread

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This incredibly moist zucchini bread uses brown butter for a deep, nutty flavor and finely grated zucchini for a velvety texture. It’s an easy, one-bowl recipe that comes together in minutes and is perfect for using up summer zucchini.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup unsalted butter
  • ¾ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup plain Greek yogurt (full-fat or 2%)
  • 2 cups grated zucchini (from about 1 medium zucchini)
  • 2 tablespoons turbinado sugar (optional, for topping)
  • ¼ cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides. Spray the parchment lightly with nonstick spray.
  2. Brown the butter: Cut the ½ cup of butter into pieces and place them in a light-colored saucepan over medium heat. Stir occasionally with a rubber spatula. The butter will melt, then foam, then start to crackle and pop. After about 5-7 minutes, the foam will subside and you’ll see golden brown specks forming at the bottom of the pan. The butter will smell nutty and toasty. As soon as it turns a deep amber color, remove it from the heat immediately. Pour it into a heatproof bowl to stop the cooki…
  3. While the butter cools, prep your zucchini: Wash the zucchini and trim off the stem end. Grate it on the small holes of your box grater. You should have about 2 cups. Set it aside. Do not squeeze it.
  4. Whisk the dry ingredients: In a medium bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk until evenly distributed.
  5. Mix the wet ingredients: In a large bowl, whisk together the cooled brown butter, granulated sugar, and brown sugar until well combined. Add the eggs one at a time, whisking well after each addition. Add the vanilla and Greek yogurt, and whisk until smooth.
  6. Add the zucchini: Fold the grated zucchini into the wet mixture using a rubber spatula until evenly distributed.
  7. Combine wet and dry: Add the dry ingredients to the wet mixture in two additions, folding gently with the rubber spatula after each addition. Stop as soon as you see the last streak of flour disappear. A few small lumps are fine.
  8. Pour and top: Scrape the batter into the prepared loaf pan and spread it evenly. If using, sprinkle turbinado sugar and chopped nuts evenly over the top.
  9. Bake: Place the pan in the preheated oven and bake for 50-60 minutes. Start checking at 50 minutes by inserting a toothpick into the center. If it comes out clean or with just a few moist crumbs, it’s done. The top should be golden brown and spring back when lightly pressed.
  10. Cool properly: Let the bread cool in the pan on a wire rack for 15 minutes. Then use the parchment overhang to lift it out and transfer it to the wire rack to cool completely. Wait at least 30 minutes before slicing.

Notes

Do not squeeze the grated zucchini dry; the moisture is essential for the bread’s tender texture. For best results, use room temperature eggs and yogurt to prevent the brown butter from seizing. The bread tastes even better on day two as the flavors meld. Store wrapped tightly at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

Keywords: zucchini bread, brown butter, moist zucchini bread, easy zucchini bread, summer squash bread, quick bread

Find it online: https://dahliadishes.com/moist-brown-butter-banana-zucchini-bread-easy-recipe/