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Cozy Brown Butter Zucchini Bread with Easy Cinnamon Streusel Topping

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A comforting zucchini bread featuring nutty brown butter and a crunchy cinnamon streusel topping, perfect for busy afternoons or cozy moments.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter (to be browned)
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (180g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon (plus extra for topping)
  • 1 1/2 cups (about 2 medium) zucchini, grated and gently squeezed to remove excess moisture
  • 1/2 cup (120ml) buttermilk or plain yogurt
  • For the Cinnamon Streusel Topping:
  • 1/3 cup (40g) all-purpose flour
  • 1/4 cup (50g) light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup (57g) unsalted butter, cold and cubed
  • Pinch of salt

Instructions

  1. Place 1/2 cup unsalted butter in a medium saucepan over medium heat. Stir constantly as it melts, watching for milk solids to turn golden brown and smell nutty. Remove from heat and pour browned butter into a large mixing bowl; let cool slightly.
  2. Add 1 cup granulated sugar and 1/2 cup light brown sugar to the browned butter. Whisk until combined and smooth. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
  3. In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
  4. Grate about 1 1/2 cups zucchini (2 medium zucchinis). Place shredded zucchini in a clean kitchen towel and gently squeeze out excess moisture.
  5. Alternate adding the dry ingredients and 1/2 cup buttermilk (or yogurt) to the wet mixture, starting and ending with the dry. Fold gently using a rubber spatula. Fold in the grated zucchini evenly.
  6. In a small bowl, mix 1/3 cup flour, 1/4 cup brown sugar, 1 teaspoon cinnamon, and a pinch of salt. Cut in 1/4 cup cold butter cubes with a pastry cutter or fingers until mixture resembles coarse crumbs.
  7. Pour batter into a greased or parchment-lined 9×5 inch loaf pan, smoothing the top gently. Evenly sprinkle the cinnamon streusel topping over the batter.
  8. Bake in a preheated oven at 350°F (175°C) for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil halfway through if topping browns too fast.
  9. Remove loaf from oven and let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Use a light-colored pan to brown butter to monitor color. Squeeze excess moisture from zucchini to avoid soggy bread. Fold batter gently to prevent toughness. If topping browns too fast, tent with foil. For gluten-free, substitute flour with gluten-free blend. For dairy-free, use coconut yogurt and vegan butter.

Nutrition

Keywords: zucchini bread, brown butter, cinnamon streusel, quick bread, easy baking, cozy snack, moist bread

Find it online: https://breezybake.com/cozy-brown-butter-zucchini-bread-with-easy-cinnamon-streusel-topping-recipe/