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Cozy Brown Butter Zucchini Bread Recipe with Walnuts and Honey Glaze

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A warm, nutty zucchini bread featuring browned butter, crunchy walnuts, and a delicate honey glaze. Perfect for cozy occasions and easy to make with simple ingredients.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 1 ¾ cups (350g) granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups (240g) all-purpose flour (or 1:1 gluten-free flour blend for gluten-free option)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 cups (about 300g) grated zucchini, squeezed lightly to remove excess moisture
  • 1 cup (120g) chopped walnuts, toasted
  • For the Honey Glaze:
  • ½ cup (120ml) raw honey
  • 2 tablespoons unsalted butter
  • 1 teaspoon fresh lemon juice

Instructions

  1. Brown the Butter: In a medium saucepan over medium heat, melt the butter, swirling occasionally until it foams and turns golden with nutty aromas (about 5-7 minutes). Remove from heat and pour into a large mixing bowl; let cool slightly.
  2. Mix Wet Ingredients: Add sugar to the browned butter and whisk until combined. Beat in eggs one at a time, then stir in vanilla extract until glossy and smooth (3-4 minutes).
  3. Prepare Dry Ingredients: In another bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  4. Combine: Gradually fold dry ingredients into wet mixture using a rubber spatula until no dry streaks remain; do not overmix.
  5. Add Zucchini and Walnuts: Gently fold in grated zucchini and toasted walnuts. Let batter rest for 5 minutes.
  6. Prepare the Pan: Grease a 9×5-inch loaf pan with butter or nonstick spray; optionally line with parchment paper.
  7. Bake: Pour batter into pan and smooth top. Bake at 350°F (175°C) for 50-60 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil if top browns too quickly.
  8. Make the Honey Glaze: While baking, combine honey, butter, and lemon juice in a small saucepan over low heat. Stir until melted and smooth (about 3 minutes). Remove from heat.
  9. Glaze and Cool: Let bread cool in pan for 10 minutes. While warm, brush honey glaze generously over top. Transfer to cooling rack and cool completely before slicing.

Notes

Use fresh zucchini and squeeze out excess moisture to avoid soggy bread. Toast walnuts for extra crunch and flavor. Use a light-colored pan for browning butter to better monitor color. Brush honey glaze while bread is warm but not hot for best shine. For gluten-free, use a 1:1 gluten-free flour blend and add xanthan gum if needed. For vegan, substitute flax eggs, coconut oil, and maple syrup for honey.

Nutrition

Keywords: zucchini bread, brown butter, honey glaze, walnuts, quick bread, autumn baking, cozy snack, homemade bread

Find it online: https://milaspoon.com/cozy-brown-butter-zucchini-bread-recipe-with-walnuts-and-honey-glaze/