The Best Zucchini Bread: Secret Ingredient Revealed!
This ultra-moist zucchini bread gets a flavor boost from nutty brown butter — a rich, aromatic twist on a classic loaf. Easy, spiced, and seriously irresistible!
Equipment
- loaf pan (9x5 inch)
- light-colored saucepan
- Mixing Bowls
- Whisk
- Grater
- Spatula
- Wire rack
Ingredients
- ½ cup unsalted butter
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup grated zucchini, drained
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a light-colored saucepan, melt butter over medium heat. Swirl and watch closely as it browns and smells nutty. Remove from heat and cool slightly.
- In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl, whisk granulated sugar, brown sugar, eggs, and vanilla until smooth.
- Slowly whisk in the cooled brown butter until fully combined.
- Stir in dry ingredients just until combined. Do not overmix.
- Fold in grated, drained zucchini and optional nuts.
- Pour into prepared loaf pan. Bake 50–60 minutes or until a toothpick comes out clean.
- Cool in pan 10 minutes, then transfer to wire rack to cool completely.
Notes
Drain the zucchini well to avoid soggy texture. Watch the butter closely while browning — those toasty milk solids are key! This loaf keeps great for days and freezes beautifully.