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Moist Brown Butter Zucchini Bread Recipe with Easy Lemon Glaze

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A moist and flavorful zucchini bread made with nutty brown butter and topped with a tangy lemon cream cheese glaze. Perfect for brunch, snacks, or dessert.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, browned and cooled slightly
  • 1 ½ cups granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon (optional)
  • 2 ½ cups grated zucchini, squeezed lightly to remove excess water (about 2 medium zucchinis)
  • ½ cup chopped walnuts or pecans (optional)
  • 4 ounces cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest (optional)
  • 1–2 tablespoons milk or cream (to thin glaze if needed)

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt the butter. Stir frequently as it foams and then turns golden brown with a nutty aroma (about 5-7 minutes). Remove from heat and let cool for 5 minutes.
  2. Prep the zucchini: Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as you can. Set aside.
  3. Mix the wet ingredients: In a large bowl, whisk together the browned butter and granulated sugar until combined. Add the eggs one at a time, whisking well after each addition. Stir in vanilla extract.
  4. Combine dry ingredients: In a separate bowl, sift together the flour, baking soda, baking powder, salt, and cinnamon.
  5. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Don’t overmix.
  6. Fold in zucchini and nuts: Gently fold in the grated zucchini and chopped nuts if using.
  7. Prepare the pan: Grease your loaf pan or line it with parchment paper. Pour the batter into the pan and smooth the top with a spatula.
  8. Bake: Bake in a preheated oven at 350°F (175°C) for 55-65 minutes. Start checking with a toothpick after 50 minutes; it should come out clean or with a few moist crumbs.
  9. Cool: Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  10. Make the glaze: Beat together the softened cream cheese, powdered sugar, lemon juice, and zest until smooth. Add milk a little at a time if needed to reach a pourable consistency.
  11. Glaze the bread: Once the bread is fully cooled, drizzle the lemon cream cheese glaze over the top. Let it set for at least 20 minutes before slicing.

Notes

Brown the butter carefully to avoid burning; it should be golden and nutty. Squeeze out excess moisture from zucchini to prevent soggy bread. Do not overmix the batter to keep it tender. Tent with foil if bread browns too quickly. Let bread cool completely before glazing to prevent glaze from melting.

Nutrition

Keywords: zucchini bread, brown butter, lemon glaze, cream cheese glaze, moist bread, easy zucchini bread, summer baking

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