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Best Cinnamon Zucchini Bread with Brown Butter Glaze

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This cinnamon zucchini bread is incredibly moist, tender, and swirled with warm cinnamon, then topped with a nutty brown butter glaze. It’s the perfect quick bread for breakfast, snack, or dessert, and it always disappears fast.

Ingredients

Scale
  • 1 ½ cups (188g) all-purpose flour
  • 2 teaspoons ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 large eggs, at room temperature
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • ½ cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini (about 1 medium), squeezed dry
  • ¼ cup (½ stick, 56g) unsalted butter
  • 1 cup (120g) powdered sugar, sifted if clumpy
  • ½ teaspoon vanilla extract
  • 2 to 3 tablespoons milk, at room temperature
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  2. Grate zucchini using the large holes of a box grater. Place in a clean kitchen towel, gather corners, and twist tightly over the sink to squeeze out as much liquid as possible. Set aside.
  3. In a medium bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt.
  4. In a large bowl, whisk eggs, granulated sugar, and brown sugar for about 1 minute until lighter and slightly thickened. Add vegetable oil and vanilla extract; whisk until smooth.
  5. Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Fold in squeezed zucchini until evenly distributed. Batter will be thick and slightly shaggy.
  6. Pour batter into prepared loaf pan and spread evenly. Tap pan on counter to release air bubbles.
  7. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil for the last 10 minutes.
  8. Let bread cool in pan on a wire rack for 10 minutes. Use parchment handles to lift out and transfer to rack to cool completely.
  9. While bread cools, make the glaze: Place butter in a small saucepan over medium heat. Stir occasionally until it foams, then turns golden with brown specks and a nutty aroma (about 4-5 minutes). Remove from heat immediately and pour into a heatproof bowl.
  10. Let browned butter cool for 5 minutes. Whisk in powdered sugar, vanilla extract, and a pinch of salt. Add milk 1 tablespoon at a time until glaze is pourable but thick enough to coat the back of a spoon.
  11. Once bread is completely cool, drizzle glaze over the top. Let set for about 10 minutes before slicing.

Notes

Squeeze the grated zucchini thoroughly to avoid a soggy loaf. Do not overmix the batter once flour is added. Watch the brown butter closely as it can burn quickly. Let the bread cool completely before glazing. Use room temperature eggs for best results.

Nutrition

Keywords: cinnamon zucchini bread, brown butter glaze, zucchini bread, quick bread, easy zucchini bread, moist zucchini bread

Find it online: https://tessierecipes.com/best-cinnamon-zucchini-bread-with-brown-butter-glaze-50-characters/