Print

Moist Cinnamon Zucchini Bread with Brown Butter Glaze

moist cinnamon zucchini bread - featured image
Print Recipe

This moist cinnamon zucchini bread with brown butter glaze is tender, spiced just right, and topped with a nutty brown butter glaze that soaks into the cracks and pools on top. Perfect for breakfast, dessert, or using up garden zucchini.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1½ cups shredded zucchini, gently squeezed
  • ¼ cup unsalted butter (for glaze)
  • 1 cup powdered sugar (for glaze)
  • 2–3 tablespoons milk or heavy cream (for glaze)
  • ½ teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang on the long sides.
  2. Shred the zucchini. Wash and trim ends, then shred using a box grater or food processor. Place shreds in a clean kitchen towel and gently squeeze out some liquid (not all). Set aside.
  3. In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, ½ cup packed brown sugar, 2 teaspoons cinnamon, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt.
  4. In a separate medium bowl, whisk together 2 large eggs, ½ cup vegetable oil, and 1 teaspoon vanilla extract until smooth and slightly frothy.
  5. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just combined. A few streaks of flour are okay.
  6. Fold in the shredded zucchini gently until evenly distributed. Do not overmix.
  7. Scrape the batter into the prepared loaf pan and spread into an even layer. Tap the pan gently on the counter to release air bubbles.
  8. Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly after 40 minutes, tent loosely with foil.
  9. Let the bread cool in the pan on a wire rack for 15 minutes. Then use the parchment sling to lift it out and cool completely on the rack.
  10. While the bread cools, make the brown butter glaze. Melt ¼ cup unsalted butter in a small saucepan over medium heat, stirring constantly. Cook until it foams, then the foam subsides and golden brown specks form (about 3-4 minutes). Remove from heat immediately and pour into a heatproof bowl. Let cool for 5 minutes.
  11. Whisk 1 cup powdered sugar, ½ teaspoon vanilla extract, and 2 tablespoons milk or heavy cream into the browned butter. Add more milk a teaspoon at a time until thick but pourable.
  12. Once the bread is completely cool, drizzle the glaze over the top. Let set for about 10 minutes before slicing.

Notes

Don’t squeeze the zucchini dry—just remove excess liquid. Watch the brown butter carefully as it can burn quickly. Let the bread cool completely before glazing to prevent the glaze from soaking in. Room temperature eggs mix more evenly. Check that baking soda is fresh for best rise.

Nutrition

Keywords: zucchini bread, cinnamon zucchini bread, brown butter glaze, moist zucchini bread, easy zucchini bread, garden zucchini recipe

Find it online: https://prismtaste.com/moist-cinnamon-zucchini-bread-with-brown-butter-glaze/