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Tender Brown Butter Zucchini Bread Recipe with Easy Walnut Streusel Topping

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This tender and moist zucchini bread features nutty brown butter and a crunchy walnut streusel topping, perfect for a comforting and quick treat.

Ingredients

Scale
  • 2 cups shredded zucchini (about 2 medium zucchinis, grated and lightly squeezed to remove excess moisture)
  • 1/2 cup (115g) unsalted butter, browned
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (220g) all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (60g) chopped toasted walnuts (for streusel topping and optional mix-in)
  • 1/4 cup (50g) packed light brown sugar (for streusel)
  • 2 tablespoons (28g) cold unsalted butter, cubed (for streusel)
  • 1/4 cup (30g) all-purpose flour (for streusel)

Instructions

  1. Wash and trim about 2 medium zucchinis. Shred them using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and squeeze out excess moisture.
  2. In a small bowl, combine 1/2 cup chopped toasted walnuts, 1/4 cup light brown sugar, 1/4 cup flour, and 2 tablespoons cold, cubed unsalted butter. Use a pastry cutter or fingers to work the butter into the dry ingredients until crumbly. Set aside.
  3. In a small saucepan over medium heat, melt 1/2 cup unsalted butter. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and smells nutty. Remove from heat and let cool slightly.
  4. In a large bowl, whisk together the browned butter, 3/4 cup granulated sugar, 1/4 cup brown sugar, 2 large eggs, and 1 teaspoon vanilla extract until smooth and slightly glossy.
  5. In another bowl, sift together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
  6. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Avoid overmixing.
  7. Fold in the shredded zucchini and 1/4 cup chopped toasted walnuts (optional).
  8. Grease a 9×5 inch loaf pan with butter or non-stick spray. Pour the batter into the pan and smooth the top with a spatula.
  9. Evenly sprinkle the walnut streusel over the batter, pressing lightly so it adheres.
  10. Bake in a preheated oven at 350°F (175°C) for 50-60 minutes. Insert a toothpick into the center after 50 minutes; it should come out with a few moist crumbs but no wet batter. Tent with foil if streusel browns too fast.
  11. Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use room temperature eggs for better mixing. Squeeze out excess moisture from zucchini to prevent soggy bread. Brown butter carefully over medium heat to avoid burning. Tent loaf with foil if streusel browns too quickly. Let bread cool completely before slicing for best texture.

Nutrition

Keywords: zucchini bread, brown butter, walnut streusel, quick bread, moist zucchini bread, easy baking, comfort food, nutty flavor, healthy snack

Find it online: https://cookluma.com/tender-brown-butter-zucchini-bread-recipe-with-easy-walnut-streusel-topping/