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Tender Cinnamon Sugar Zucchini Bread Recipe with Easy Brown Butter Glaze

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A tender, sweet zucchini bread with a cinnamon sugar crust and a rich brown butter glaze, perfect for any occasion and easy to make with simple ingredients.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour (or almond flour for gluten-free)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon (Ceylon cinnamon preferred)
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1½ cups (150g) grated zucchini (excess moisture squeezed out)
  • ½ cup (120ml) buttermilk (or plain yogurt as substitute)
  • 2 tablespoons granulated sugar (for cinnamon sugar topping)
  • 1 teaspoon ground cinnamon (for cinnamon sugar topping)
  • 4 tablespoons (55g) unsalted butter (for brown butter glaze)
  • 1 cup (120g) powdered sugar, sifted (for brown butter glaze)
  • 1 teaspoon vanilla extract (for brown butter glaze)
  • 1–2 tablespoons milk or cream (for brown butter glaze, adjust for consistency)

Instructions

  1. Preheat oven to 350°F (175°C). Grease or line a 9×5 inch (23×13 cm) loaf pan.
  2. Grate 1½ cups (150g) zucchini using a box grater or food processor. Squeeze out excess moisture using a clean kitchen towel.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
  4. In a large bowl, cream softened butter and granulated sugar with an electric mixer or whisk until light and fluffy, about 3-4 minutes.
  5. Beat in eggs one at a time, then stir in vanilla extract.
  6. Stir in grated zucchini and buttermilk until evenly combined.
  7. Gently fold dry ingredients into wet mixture using a spatula until just combined; avoid overmixing.
  8. Mix granulated sugar and cinnamon for topping in a small bowl.
  9. Pour batter into prepared loaf pan and sprinkle cinnamon sugar topping evenly over the batter.
  10. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Start checking at 50 minutes.
  11. Cool bread in pan for 15 minutes, then transfer to a cooling rack.
  12. To make glaze, melt butter in a small saucepan over medium heat, stirring constantly until golden brown and nutty, about 3-5 minutes. Remove from heat immediately.
  13. Whisk browned butter with powdered sugar, vanilla extract, and milk or cream until smooth. Adjust milk for desired consistency.
  14. Drizzle warm glaze evenly over cooled bread and let set for about 10 minutes before slicing.

Notes

Squeeze excess moisture from zucchini to avoid soggy bread. Do not overmix batter to keep bread tender. Use unsalted butter for brown butter glaze and whisk constantly to prevent burning. Tent bread with foil if browning too fast. Let bread cool before glazing to prevent glaze from melting off.

Nutrition

Keywords: zucchini bread, cinnamon sugar, brown butter glaze, easy zucchini bread, tender zucchini bread, gluten-free option, vegan adaptation, quick bread

Find it online: https://milacook.com/tender-cinnamon-sugar-zucchini-bread-recipe-with-easy-brown-butter-glaze/