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Moist Brown Butter Lemon Zucchini Bread with Poppy Seeds

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A moist and flavorful zucchini bread featuring nutty brown butter, bright lemon zest, and a subtle crunch from poppy seeds. Perfect for breakfast, tea, or a comforting snack.

Ingredients

Scale
  • 1/2 cup (1 stick, 113g) unsalted butter, browned
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Zest of 1 large lemon (about 1 tablespoon)
  • 2 tablespoons fresh lemon juice
  • 1 3/4 cups (220g) all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups grated zucchini (about 2 medium zucchinis), excess moisture squeezed out
  • 2 tablespoons poppy seeds

Instructions

  1. Brown the butter: In a small saucepan over medium heat, melt 1/2 cup unsalted butter. Stir continuously as it foams and turns golden brown with a nutty aroma. Remove from heat and pour into a heat-proof bowl to cool slightly.
  2. Mix sugars and eggs: In a large bowl, whisk together granulated sugar and light brown sugar. Add eggs one at a time, whisking until smooth and pale. Stir in vanilla extract, lemon zest, and lemon juice.
  3. Combine brown butter: Slowly whisk the cooled brown butter into the egg mixture until fully incorporated.
  4. Prepare dry ingredients: In a separate bowl, sift together flour, baking soda, baking powder, and salt.
  5. Grate and prep zucchini: Finely grate zucchini and squeeze out excess moisture using a clean kitchen towel or cheesecloth.
  6. Combine wet and dry ingredients: Gradually add dry ingredients to wet ingredients, stirring gently with a spatula until just combined. Avoid overmixing.
  7. Fold in zucchini and poppy seeds: Gently fold grated zucchini and poppy seeds into the batter until evenly distributed.
  8. Prepare pan and bake: Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line with parchment paper. Pour batter into pan and smooth the top. Bake for 60 to 70 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool completely: Let bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Brown the butter carefully to avoid burning; stir constantly and remove from heat when it smells nutty and turns amber. Squeeze excess moisture from zucchini to prevent soggy bread. Avoid overmixing the batter to keep the bread tender. Tent with foil if the bread browns too quickly during baking.

Nutrition

Keywords: zucchini bread, brown butter, lemon zest, poppy seeds, moist bread, easy baking, quick bread, comfort food

Find it online: https://oracooks.com/moist-brown-butter-lemon-zucchini-bread-with-poppy-seeds-recipe-easy-and-perfect/