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Moist Brown Butter Zucchini Bread with Tangy Lemon Glaze

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A quick and easy zucchini bread featuring nutty brown butter and a bright, tangy lemon glaze that keeps the loaf moist and flavorful. Perfect for busy days and loved by kids and adults alike.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, browned
  • 1 1/2 cups (300g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (240g) shredded zucchini, squeezed dry
  • 2 1/2 cups (315g) all-purpose flour (or 1:1 gluten-free flour for gluten-free version)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1–2 teaspoons milk or water (to adjust glaze consistency)

Instructions

  1. Brown the butter: Place 1/2 cup unsalted butter in a medium saucepan over medium heat. Stir frequently until it foams and turns golden brown with a nutty aroma. Remove from heat and let cool slightly.
  2. Prep the zucchini: Shred 2 cups zucchini using a box grater or food processor. Squeeze out as much liquid as possible using a clean kitchen towel.
  3. Mix wet ingredients: In a large bowl, whisk browned butter and 1 1/2 cups granulated sugar until combined. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
  4. Add zucchini: Fold shredded zucchini into the wet mixture until evenly distributed.
  5. Combine dry ingredients: In a separate bowl, sift together flour, baking soda, baking powder, salt, and cinnamon.
  6. Incorporate dry into wet: Gradually fold dry ingredients into wet mixture until just combined. Avoid overmixing.
  7. Prepare pan and bake: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper. Pour batter into pan and smooth top. Bake 60-70 minutes or until toothpick inserted comes out clean. Tent with foil if top browns too fast.
  8. Cool before glazing: Let bread cool in pan for 15 minutes, then transfer to wire rack to cool completely.
  9. Make lemon glaze: Whisk powdered sugar, lemon juice, lemon zest, and milk or water until smooth. Adjust consistency as needed.
  10. Glaze the bread: Drizzle lemon glaze evenly over cooled bread. Let set 10-15 minutes before slicing and serving.

Notes

Watch the butter closely when browning to avoid burning. Squeeze out zucchini liquid thoroughly to prevent soggy bread. Mix batter just until combined to keep bread tender. Use fresh lemon juice and zest for best glaze flavor. For dairy-free version, substitute butter with coconut oil and milk with dairy-free milk. Mini muffins can be baked at 350°F for 20-25 minutes.

Nutrition

Keywords: zucchini bread, brown butter, lemon glaze, quick bread, easy baking, moist zucchini bread, tangy glaze, kid-friendly, gluten-free option

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