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Cozy Brown Butter Zucchini Bread Recipe with Cinnamon Sugar Swirl

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A moist and flavorful zucchini bread featuring nutty brown butter and a gooey cinnamon sugar swirl, perfect for any occasion and easy to make in under an hour.

Ingredients

Scale
  • 1/2 cup (1 stick, 113g) unsalted butter, browned
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon (for batter)
  • 1 1/2 cups (150g) grated zucchini, squeezed dry
  • 1/4 cup (50g) granulated sugar (for cinnamon sugar swirl)
  • 2 teaspoons ground cinnamon (for cinnamon sugar swirl)

Instructions

  1. Brown the Butter (about 5-7 minutes): In a medium saucepan over medium heat, melt 1/2 cup unsalted butter. Stir frequently as it foams and then starts to turn golden brown with a nutty aroma. Watch carefully to avoid burning. Once browned, immediately transfer to a heat-safe bowl to stop cooking and let cool slightly.
  2. Mix Cinnamon Sugar Swirl: In a small bowl, combine 1/4 cup granulated sugar and 2 teaspoons ground cinnamon. Set aside.
  3. Prepare the Zucchini: Grate 1 1/2 cups zucchini using a coarse grater. Place in a clean kitchen towel or paper towels and squeeze out as much moisture as possible.
  4. Combine Wet Ingredients (about 5 minutes): In a large bowl, whisk together the browned butter and 1 cup granulated sugar until well blended. Add 2 large eggs one at a time, mixing well after each. Stir in 1 teaspoon vanilla extract.
  5. Mix Dry Ingredients: In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
  6. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
  7. Fold in Zucchini: Carefully fold the grated zucchini into the batter until evenly distributed.
  8. Assemble the Bread: Pour half of the batter into the greased or parchment-lined 9×5 inch loaf pan. Sprinkle half of the cinnamon sugar mixture evenly over the batter. Add the remaining batter on top, then sprinkle the rest of the cinnamon sugar. Use a knife or skewer to gently swirl the cinnamon sugar through the batter, creating a marbled effect.
  9. Bake (about 50-60 minutes): Preheat oven to 350°F (175°C). Bake the loaf for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Tent with foil after 40 minutes if browning too fast.
  10. Cool: Let the bread cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely before slicing.

Notes

Use a light-colored pan to brown butter to better monitor color. Squeeze zucchini thoroughly to avoid soggy bread. Swirl cinnamon sugar gently to maintain marbled effect. Avoid overmixing batter to keep bread tender. Tent with foil if browning too fast. Let bread cool completely before slicing for best texture.

Nutrition

Keywords: zucchini bread, brown butter, cinnamon sugar swirl, quick bread, moist zucchini bread, easy baking, cozy bread, snack, breakfast

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