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Cozy Brown Butter Zucchini Bread Recipe with Walnuts and Cinnamon Swirl

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A moist and flavorful zucchini bread featuring nutty brown butter, a warm cinnamon swirl, and crunchy toasted walnuts. Perfect for cozy occasions and easy to make with simple ingredients.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, browned to a nutty golden color
  • 2 cups (240g) all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon (plus 1 tablespoon for the swirl)
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini (about 2 medium zucchinis), squeezed to remove excess moisture
  • 1 cup (120g) chopped walnuts, toasted lightly
  • 1/4 cup (60g) plain Greek yogurt (optional)
  • For the cinnamon swirl:
  • 1/3 cup (65g) granulated sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup chopped walnuts (optional)

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt 1/2 cup (115g) unsalted butter. Stir frequently as the butter foams, then starts to turn golden brown and smell nutty—about 5 minutes. Remove from heat and pour into a heatproof bowl to cool slightly.
  2. Prep the zucchini: Grate 2 cups (about 2 medium zucchinis) using a box grater. Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
  3. Mix dry ingredients: In a large bowl, whisk together 2 cups (240g) sifted all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon. Set aside.
  4. Combine sugars and wet ingredients: In another large bowl, whisk 3/4 cup (150g) granulated sugar, 1/4 cup (50g) packed brown sugar, and the slightly cooled brown butter until combined. Add 2 large eggs, one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract and 1/4 cup (60g) Greek yogurt if using.
  5. Fold in zucchini and walnuts: Add the grated zucchini and 1 cup (120g) toasted chopped walnuts to the wet mixture, folding gently to combine without overmixing.
  6. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, folding carefully until just combined. The batter will be thick and moist.
  7. Prepare the cinnamon swirl: In a small bowl, mix 1/3 cup (65g) granulated sugar, 1 tablespoon ground cinnamon, and 1/4 cup (optional) chopped walnuts.
  8. Assemble the loaf: Grease a 9×5-inch (23×13 cm) loaf pan. Spoon half the batter into the pan, smoothing the top. Sprinkle half the cinnamon swirl mixture evenly over the batter. Add the remaining batter on top, then finish with the rest of the cinnamon mixture. Use a butter knife or skewer to gently swirl the cinnamon sugar through the batter—don’t overmix.
  9. Bake: Bake at 350°F (175°C) for 55-65 minutes. Start checking at 55 minutes by inserting a toothpick into the center—it should come out clean or with a few moist crumbs. Tent with foil if the top browns too quickly.
  10. Cool: Let the bread cool in the pan on a wire rack for 20 minutes. Then remove from the pan and cool completely before slicing.

Notes

Watch the brown butter carefully to avoid burning; remove from heat as soon as it turns golden and smells nutty. Squeeze excess moisture from zucchini to prevent soggy bread. Fold ingredients gently to avoid tough bread. Toast walnuts before adding for enhanced flavor. Cool bread completely before slicing to preserve texture.

Nutrition

Keywords: zucchini bread, brown butter, cinnamon swirl, walnuts, quick bread, cozy, easy baking, moist zucchini bread

Find it online: https://eliplate.com/cozy-brown-butter-zucchini-bread-recipe-with-walnuts-and-cinnamon-swirl-easy-and-perfect/