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Tender Brown Butter Zucchini Bread Recipe with Easy Toasted Walnut Streusel

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A moist and tender zucchini bread enhanced with nutty brown butter and topped with a crunchy toasted walnut streusel, perfect for any occasion.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, browned gently until nutty and fragrant
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (240g) all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups grated zucchini (about 2 medium zucchinis), squeezed to remove excess moisture
  • 1/2 cup (60g) chopped toasted walnuts (for batter)
  • For the Toasted Walnut Streusel:
  • 1/2 cup (60g) chopped walnuts, toasted separately
  • 1/4 cup (50g) brown sugar
  • 1/4 cup (30g) all-purpose flour
  • 3 tablespoons (45g) unsalted butter, cold and cubed
  • 1/2 teaspoon cinnamon

Instructions

  1. Prepare the Brown Butter: In a medium saucepan over medium heat, melt the butter, stirring often. Watch closely as it foams, then begins to turn golden brown with a nutty aroma—about 5 minutes. Remove from heat immediately to avoid burning. Pour the browned butter into a heat-safe bowl and let it cool slightly.
  2. Toast the Walnuts for Streusel: Spread the chopped walnuts for the streusel on a baking sheet and toast in a preheated 350°F (175°C) oven for 7-10 minutes until fragrant and lightly browned. Set aside to cool.
  3. Make the Streusel Topping: In a small bowl, combine toasted walnuts, brown sugar, flour, and cinnamon. Add the cold, cubed butter and rub it into the dry ingredients with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Chill in the fridge while preparing the batter.
  4. Prepare the Zucchini: Shred the zucchini using a box grater or food processor. Place in a clean kitchen towel and squeeze out as much moisture as possible.
  5. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
  6. Combine Batter: In a large bowl, whisk together the browned butter (warm, not hot), granulated sugar, and brown sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
  7. Fold in Zucchini and Dry Ingredients: Gently fold the shredded zucchini and chopped toasted walnuts into the wet ingredients. Then add the dry ingredients in two batches, folding carefully to avoid overmixing.
  8. Prepare the Loaf Pan: Grease a 9×5 inch loaf pan well or line it with parchment paper. Pour the batter into the pan and smooth the top with a spatula.
  9. Add Streusel Topping: Evenly sprinkle the chilled walnut streusel over the batter, pressing lightly to adhere.
  10. Bake: Bake in a preheated 350°F (175°C) oven for 55-65 minutes. Start checking at 55 minutes by inserting a toothpick into the center; it should come out with a few moist crumbs but no raw batter.
  11. Cool: Let the bread cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely.

Notes

Squeeze out excess moisture from zucchini to avoid soggy bread. Watch the brown butter carefully to prevent burning. Tent the bread with foil if streusel browns too quickly. Let bread cool completely before slicing to keep streusel crisp and crumb tender.

Nutrition

Keywords: zucchini bread, brown butter, walnut streusel, quick bread, toasted walnuts, moist zucchini bread, easy baking

Find it online: https://ovenmila.com/tender-brown-butter-zucchini-bread-recipe-with-easy-toasted-walnut-streusel/