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Moist Homemade Zucchini Bread Recipe with Brown Butter and Lemon Zest

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A moist and flavorful zucchini bread enhanced with nutty brown butter and bright lemon zest, perfect for any occasion from breakfast to snacks.

Ingredients

Scale
  • 2 cups grated zucchini (about 2 medium zucchinis), fresh and firm
  • ½ cup (113g) unsalted butter, browned
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 large eggs, at room temperature
  • 2 cups (240g) all-purpose flour, sifted
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • Zest of 1 large lemon (about 1 tablespoon), freshly grated
  • 1 teaspoon vanilla extract
  • Optional: ½ cup chopped walnuts or pecans

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper.
  2. Grate the zucchini using a box grater or food processor to get about 2 cups packed. Place grated zucchini in a clean kitchen towel and gently squeeze out excess moisture.
  3. In a heavy-bottomed skillet over medium heat, melt ½ cup unsalted butter. Stir frequently as it foams and browns to a golden color with a nutty aroma, about 5 minutes. Remove from heat immediately.
  4. In a large mixing bowl, combine 1 cup granulated sugar and ½ cup packed brown sugar. Add 2 large eggs and 1 teaspoon vanilla extract. Whisk until smooth and slightly fluffy, about 2 minutes.
  5. Carefully add the browned butter to the sugar-egg mixture and stir to combine.
  6. In another bowl, whisk together 2 cups sifted all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, and the lemon zest.
  7. Gradually fold the dry ingredients into the wet mixture gently with a spatula until just combined.
  8. Fold in the grated zucchini and optional nuts.
  9. Pour the batter into the prepared loaf pan and smooth the top. Tap the pan gently to release air bubbles.
  10. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil after 40 minutes if the top browns too fast.
  11. Cool the bread in the pan for 15 minutes, then transfer to a wire rack to cool completely, about 30 minutes.

Notes

Brown butter carefully to avoid burning; remove from heat once golden and nutty. Squeeze excess moisture from zucchini to prevent soggy bread. Fold batter gently to keep crumb tender. Tent with foil if top browns too quickly. Optional nuts add crunch.

Nutrition

Keywords: zucchini bread, brown butter, lemon zest, moist bread, homemade, quick bread, easy recipe, snack, breakfast

Find it online: https://milacook.com/moist-homemade-zucchini-bread-recipe-with-brown-butter-and-lemon-zest/