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Moist Brown Butter Zucchini Bread Recipe with Easy Tangy Lemon Glaze

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A moist and tender zucchini bread enhanced with nutty brown butter and finished with a tangy lemon glaze. Perfect for breakfast, snacks, or gifts, this recipe is quick, easy, and crowd-pleasing.

Ingredients

Scale
  • 2 cups shredded zucchini (about 2 medium zucchinis)
  • 1/2 cup (115g) unsalted butter, browned
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed brown sugar
  • 2 large eggs, room temperature
  • 1 1/2 cups (190g) all-purpose flour (or 1:1 gluten-free baking flour for gluten-free option)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • Zest of 1 large lemon
  • For the Tangy Lemon Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2–3 tablespoons fresh lemon juice
  • Optional: lemon zest for glaze

Instructions

  1. Wash and shred about 2 medium zucchinis to yield 2 cups. Place shredded zucchini on a clean kitchen towel and squeeze out excess moisture gently. Set aside.
  2. In a medium saucepan over medium heat, melt 1/2 cup (115g) unsalted butter. Keep cooking, swirling the pan occasionally, until the butter foams, then turns a golden brown with a nutty aroma (about 4-5 minutes). Watch closely to avoid burning. Remove from heat and let cool slightly.
  3. In a large bowl, whisk together browned butter, 3/4 cup (150g) granulated sugar, 1/4 cup (50g) packed brown sugar, and 2 large eggs until smooth. Stir in 1 teaspoon vanilla extract and the zest of 1 lemon.
  4. In a separate bowl, sift together 1 1/2 cups (190g) all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
  5. Gradually add dry ingredients to wet ingredients, stirring gently until just combined. Avoid overmixing to keep the bread tender.
  6. Fold shredded zucchini into the batter evenly using a spatula. The batter will be thick but moist.
  7. Grease a 9×5 inch (23 x 13 cm) loaf pan or line it with parchment paper. Pour batter into the pan and smooth the top.
  8. Bake in a preheated oven at 350°F (175°C) for 50-60 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with just a few moist crumbs.
  9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before glazing.
  10. In a small bowl, whisk 1 cup (120g) powdered sugar with 2-3 tablespoons fresh lemon juice until smooth and pourable. Add lemon zest for extra punch if desired.
  11. Drizzle the lemon glaze over the cooled zucchini bread. Let it set for about 15 minutes before slicing.

Notes

Brown the butter carefully over medium heat, stirring often to avoid burning. Squeeze excess moisture from shredded zucchini to prevent soggy bread. Avoid overmixing the batter to keep it tender. Cool bread completely before glazing to prevent melting the glaze. Cover with foil if browning too quickly during baking. Optional: add chopped nuts for crunch or try gluten-free or vegan adaptations.

Nutrition

Keywords: zucchini bread, brown butter, lemon glaze, moist bread, quick bread, easy baking, tangy glaze, summer zucchini

Find it online: https://flurpchef.com/moist-brown-butter-zucchini-bread-recipe-with-easy-tangy-lemon-glaze/