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Cozy Brown Butter Zucchini Bread with Cinnamon Swirl

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A warm, moist zucchini bread featuring nutty brown butter and a sweet cinnamon swirl, perfect for comforting snacks or breakfast.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, browned
  • 1 3/4 cups (220 g) all-purpose flour (or gluten-free flour blend)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (50 g) packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated zucchini (about 2 medium zucchinis, squeezed dry)
  • 1/2 cup (125 g) plain Greek yogurt (or dairy-free yogurt)
  • 1/4 cup (60 ml) vegetable oil or melted coconut oil
  • For the cinnamon swirl:
  • 1/2 cup (100 g) packed brown sugar
  • 2 teaspoons ground cinnamon
  • 2 tablespoons unsalted butter, melted

Instructions

  1. Brown the butter: Place 1/2 cup unsalted butter in a medium saucepan over medium heat. Stir frequently until it melts, foams, and turns golden-brown with a nutty aroma. Remove from heat and cool slightly.
  2. Preheat oven to 350°F (175°C). Grease or line a 9×5 inch loaf pan with parchment paper.
  3. Grate zucchini using a box grater or food processor. Squeeze out excess moisture using a clean towel or cheesecloth.
  4. In a large bowl, whisk together flour, baking soda, baking powder, salt, and 1 teaspoon cinnamon.
  5. In another large bowl, whisk granulated sugar, brown sugar, and browned butter. Add eggs one at a time, beating well after each. Stir in vanilla extract, Greek yogurt, and oil until smooth.
  6. Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined. Fold in grated zucchini evenly.
  7. Prepare cinnamon swirl by mixing brown sugar, 2 teaspoons cinnamon, and melted butter in a small bowl.
  8. Pour half the batter into the loaf pan. Dollop half the cinnamon swirl over batter and gently swirl with a knife or skewer. Repeat with remaining batter and cinnamon mixture.
  9. Bake for 50-60 minutes, checking at 50 minutes with a toothpick; it should come out clean or with a few moist crumbs. Tent with foil if top browns too quickly.
  10. Cool bread in pan on a wire rack for 15 minutes, then remove from pan and cool completely.

Notes

Use a light-colored pan to brown butter for better color control. Squeeze zucchini well to avoid soggy bread. Fold batter gently to prevent toughness. Tent with foil if top browns too fast. Cool in pan before removing to keep crust crisp. Variations include gluten-free flour, adding nuts, or dairy-free substitutions.

Nutrition

Keywords: zucchini bread, brown butter, cinnamon swirl, quick bread, comfort food, easy baking, moist bread, snack, breakfast

Find it online: https://cookluma.com/cozy-brown-butter-zucchini-bread-with-cinnamon-swirl-easy-recipe/