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Cozy Brown Butter Lemon Zucchini Bread Recipe with Walnut Streusel Topping

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A moist and flavorful zucchini bread featuring nutty brown butter, bright lemon zest, and a crunchy walnut streusel topping. Perfect for cozy breakfasts or snacks.

Ingredients

Scale
  • 2 cups grated zucchini, lightly squeezed to remove excess moisture
  • 6 tablespoons unsalted butter, browned
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 2 large eggs, room temperature
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • Zest of 1 large lemon
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts (for streusel)
  • 1/4 cup brown sugar (for streusel)
  • 3 tablespoons cold cubed butter (for streusel)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan with parchment paper, leaving overhang for easy removal.
  2. Brown the butter in a medium skillet over medium heat, stirring frequently until golden brown and nutty (about 5-7 minutes). Remove from heat and cool slightly.
  3. Grate zucchini using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and squeeze out excess moisture.
  4. In a large bowl, whisk together flour, baking soda, baking powder, and salt.
  5. In another bowl, whisk granulated sugar, light brown sugar, and eggs until smooth and pale.
  6. Stir browned butter, vanilla extract, lemon zest, and lemon juice into the sugar-egg mixture until combined.
  7. Fold grated zucchini into the wet mixture evenly.
  8. Add dry ingredients to wet ingredients in two additions, folding gently after each. Do not overmix.
  9. Prepare walnut streusel by mixing chopped walnuts and brown sugar. Cut in cold cubed butter with fingers or fork until crumbly.
  10. Pour batter into prepared loaf pan and spread evenly. Sprinkle walnut streusel generously over the top.
  11. Bake for 50-60 minutes, checking doneness with a toothpick (should come out mostly clean with a few moist crumbs).
  12. Cool bread in pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Brown the butter carefully to avoid burning; use a light-colored pan to monitor color changes. Squeeze excess moisture from zucchini to prevent soggy bread. Tent with foil if streusel browns too quickly. Let bread cool completely before slicing for best texture.

Nutrition

Keywords: zucchini bread, brown butter, lemon, walnut streusel, quick bread, summer baking, moist bread, easy recipe

Find it online: https://grubella.com/cozy-brown-butter-lemon-zucchini-bread-recipe-with-walnut-streusel-topping/