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Cozy Banana Zucchini Bread Recipe with Brown Butter and Toasted Walnuts

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A moist and flavorful banana zucchini bread featuring rich brown butter and crunchy toasted walnuts, perfect for cozy occasions and everyday comfort.

Ingredients

Scale
  • 3 ripe medium bananas, mashed
  • 1 medium zucchini, grated and gently squeezed to remove excess moisture
  • ½ cup (113g) unsalted butter, browned
  • ¾ cup (150g) packed brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups (240g) all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup (120g) toasted walnuts, chopped

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×5 inch loaf pan or line it with parchment paper.
  2. Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and gently squeeze to remove excess moisture.
  3. In a small skillet over medium heat, melt the unsalted butter. Continue cooking, swirling occasionally, until the butter foams and turns a deep golden brown with a nutty aroma (about 4-5 minutes). Remove from heat and set aside to cool slightly.
  4. In a large mixing bowl, combine the mashed bananas, browned butter, and brown sugar. Stir until smooth and well combined. Add the eggs one at a time, beating lightly after each addition. Stir in the vanilla extract.
  5. In a separate bowl, whisk together the sifted all-purpose flour, baking soda, ground cinnamon, and salt.
  6. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
  7. Fold in the grated zucchini and half of the toasted walnuts into the batter.
  8. Pour the batter into the prepared loaf pan and sprinkle the remaining toasted walnuts evenly over the top.
  9. Bake for 55-65 minutes, rotating the pan halfway through. Check doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but no wet batter.
  10. Remove the loaf from the oven and let it cool in the pan for 15 minutes. Then transfer to a wire rack to cool completely before slicing.

Notes

Use firm, fresh zucchini and squeeze out excess moisture to avoid soggy bread. Brown the butter carefully over medium heat to develop a nutty flavor without burning. Toast walnuts separately for best crunch and aroma. Avoid overmixing the batter once flour is added to keep the bread tender. Tent the loaf with foil if walnuts brown too quickly during baking.

Nutrition

Keywords: banana bread, zucchini bread, brown butter, toasted walnuts, quick bread, moist bread, cozy recipe, autumn baking

Find it online: https://prismtaste.com/cozy-banana-zucchini-bread-recipe-with-brown-butter-and-toasted-walnuts-easy-and-delicious/