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Moist Brown Butter Zucchini Bread Recipe with Easy Lemon Glaze

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A moist and flavorful zucchini bread enhanced with nutty brown butter and topped with a tangy lemon cream cheese glaze. Perfect for any occasion and easy to make with simple ingredients.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 2 cups (240g) all-purpose flour (or almond flour for gluten-free)
  • 1 ½ teaspoons baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (about 2 medium) zucchini, grated and lightly squeezed
  • ½ cup (50g) chopped walnuts or pecans, toasted (optional)
  • For the Lemon Cream Cheese Glaze:
  • 4 ounces (115g) cream cheese, softened
  • ½ cup (60g) powdered sugar, sifted
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon lemon zest (optional)
  • 1–2 tablespoons milk or cream, to thin glaze as needed

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a medium saucepan over medium heat. Stir frequently until golden brown and nutty, about 5-7 minutes. Remove from heat and pour into a large mixing bowl to cool slightly.
  2. Combine dry ingredients: In a separate bowl, whisk together 2 cups flour, 1 ½ teaspoons baking soda, ½ teaspoon baking powder, ½ teaspoon salt, and 1 ½ teaspoons ground cinnamon.
  3. Mix sugars and eggs: To the browned butter, add 1 cup granulated sugar and ½ cup light brown sugar. Stir until combined. Add 3 eggs one at a time, mixing well after each. Stir in 1 teaspoon vanilla extract.
  4. Add zucchini and nuts: Fold in 2 cups grated zucchini and ½ cup chopped toasted walnuts or pecans if using.
  5. Combine wet and dry: Gradually add dry ingredients to wet mixture, folding gently until just combined. Avoid overmixing.
  6. Prepare pan and bake: Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan. Pour batter evenly and smooth top. Bake 55-65 minutes or until toothpick comes out clean. Tent with foil after 40 minutes if browning too fast.
  7. Cool completely: Let bread cool in pan 15 minutes, then transfer to cooling rack and cool fully, about 1 hour.
  8. Make glaze: Beat 4 ounces softened cream cheese until smooth. Add ½ cup powdered sugar, 1 tablespoon lemon juice, and ½ teaspoon lemon zest. Mix well, adding 1-2 tablespoons milk or cream to reach drizzle consistency.
  9. Glaze bread: Drizzle glaze over cooled loaf. Let set 10-15 minutes before slicing and serving.

Notes

Brown butter carefully to avoid burning; stir constantly and remove from heat when nutty aroma appears. Do not overmix batter to keep bread tender. Grate zucchini finely and squeeze out excess moisture to prevent soggy loaf. Cool bread completely before glazing to avoid melting glaze. Toast nuts for extra flavor and crunch. Vegan and gluten-free substitutions available.

Nutrition

Keywords: zucchini bread, brown butter, lemon glaze, cream cheese glaze, moist zucchini bread, easy zucchini bread, quick bread, lemon cream cheese, nutty bread

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