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Moist Zucchini Bread Recipe with Easy Brown Butter Glaze Perfect for Fall

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A tender and moist zucchini bread with a rich, nutty brown butter glaze, perfect for cozy fall mornings or snacks. This recipe balances fresh zucchini with warm spices and a simple yet flavorful glaze.

Ingredients

Scale
  • 2 cups grated zucchini (about 2 medium zucchinis), fresh and lightly packed
  • 1 ½ cups all-purpose flour (or almond flour for gluten-free)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg (optional)
  • 1 cup granulated sugar (or brown sugar)
  • 2 large eggs, room temperature
  • ½ cup vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract
  • ½ cup chopped walnuts or pecans (optional)
  • For the Brown Butter Glaze:
  • 4 tablespoons unsalted butter
  • 1 cup powdered sugar, sifted
  • 1–2 tablespoons whole milk or cream (or dairy-free milk)
  • ½ teaspoon vanilla extract
  • A pinch of salt

Instructions

  1. Wash and dry zucchinis. Grate to get about 2 cups packed. Drain excess water in a colander for 10 minutes, then squeeze with a clean towel to remove more moisture.
  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In a separate bowl, beat eggs with sugar until smooth. Stir in vegetable oil and vanilla extract.
  4. Fold grated zucchini into the wet mixture. If using nuts, fold them in now.
  5. Gradually add dry ingredients to wet mixture, folding gently until just combined. Avoid over-mixing.
  6. Grease a 9×5-inch loaf pan with butter or non-stick spray and lightly dust with flour.
  7. Pour batter into the pan and smooth the top. Bake at 350°F (175°C) for 55-60 minutes. Check doneness with a toothpick; it should come out clean or with a few moist crumbs.
  8. Cool bread in pan for 10 minutes, then transfer to a wire rack to cool completely before glazing.
  9. To make the glaze, melt butter in a small saucepan over medium heat, stirring constantly until it foams and turns golden brown with a nutty aroma (3-5 minutes). Remove from heat immediately.
  10. Whisk in powdered sugar, milk, vanilla extract, and salt until smooth. Adjust milk for desired thickness.
  11. Drizzle glaze evenly over cooled bread. Let set for 15 minutes before slicing.

Notes

Drain zucchini thoroughly to avoid soggy bread. Stir brown butter constantly and remove from heat as soon as it turns golden brown to prevent burning. Fold batter gently to avoid a dense texture. Check oven temperature and start checking bread at 50 minutes to prevent over-baking. Glaze can be chilled to thicken or thinned with milk as needed.

Nutrition

Keywords: zucchini bread, brown butter glaze, fall recipe, moist zucchini bread, easy zucchini bread, quick bread, autumn baking

Find it online: https://jodierecipes.com/moist-zucchini-bread-recipe-with-easy-brown-butter-glaze-perfect-for-fall/