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Tender Brown Butter Zucchini Bread with Cinnamon Swirl

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A moist and tender zucchini bread featuring rich brown butter and a warm cinnamon swirl, perfect for any occasion and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, browned and cooled slightly
  • 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 tablespoon ground cinnamon
  • 1 1/2 cups (about 2 medium) grated zucchini, squeezed dry
  • 1/4 cup (50g) brown sugar for swirl
  • 2 tablespoons ground cinnamon for swirl

Instructions

  1. In a light-colored skillet over medium heat, melt 1/2 cup unsalted butter. Stir frequently as it foams and then starts to brown, releasing a nutty aroma. Once golden brown with toasted bits at the bottom (about 5 minutes), immediately remove from heat and let cool for 5–10 minutes.
  2. While the butter cools, grate 1 1/2 cups of zucchini using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and squeeze out excess moisture.
  3. In a large bowl, whisk together browned butter, 3/4 cup granulated sugar, and 1/4 cup brown sugar until combined. Add 2 large eggs and 1 teaspoon vanilla extract; whisk until smooth and glossy.
  4. 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 tablespoon ground cinnamon.
  5. Gradually fold dry ingredients into the wet mixture using a spatula. Once incorporated, fold in the shredded zucchini gently, being careful not to overmix. The batter should be thick but spreadable.
  6. In a small bowl, mix 1/4 cup brown sugar with 2 tablespoons ground cinnamon. Set aside.
  7. Pour half the batter into the prepared loaf pan and spread evenly. Sprinkle half of the cinnamon sugar mixture over the batter. Add the remaining batter on top, then sprinkle the rest of the cinnamon sugar. Using a skewer or knife, gently swirl the cinnamon sugar through the batter to create a marbled effect.
  8. Bake in a preheated oven at 350°F (175°C) for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top browns too quickly, tent with foil after 40 minutes.
  9. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Notes

Use a light-colored pan to brown butter to better monitor color and avoid burning. Squeeze excess moisture from zucchini to prevent soggy bread. Gently swirl cinnamon sugar to maintain distinct pockets of flavor. Tent bread with foil if browning too fast. Let bread cool completely before slicing to avoid gummy texture.

Nutrition

Keywords: zucchini bread, brown butter, cinnamon swirl, quick bread, easy recipe, moist bread, homemade, snack, brunch

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