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Moist Zucchini Banana Bread Recipe with Easy Brown Butter Glaze

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A moist and tender zucchini banana bread enhanced with a nutty, caramel-like brown butter glaze. Perfect for quick baking with simple ingredients and a crowd-pleasing flavor.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large ripe bananas, mashed (about 1 cup / 240g)
  • 1 cup (120g) grated zucchini, squeezed dry
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) light brown sugar
  • 2 large eggs, room temperature
  • ½ cup (115g) unsalted butter, melted (browned butter is fine, cooled)
  • 1 teaspoon vanilla extract
  • For the Brown Butter Glaze:
  • 4 tablespoons (56g) unsalted butter
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons milk or cream
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper for easy removal.
  2. Grate 1 cup (120g) of zucchini and squeeze out as much moisture as possible using a clean kitchen towel.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until evenly combined.
  4. In another bowl, mash the ripe bananas until smooth. Add granulated sugar, brown sugar, eggs, melted butter, and vanilla extract. Whisk gently until just combined.
  5. Fold the grated zucchini into the wet mixture. Then add the dry ingredients in two additions, folding carefully with a spatula until just incorporated. A few lumps are okay.
  6. Pour the batter into the prepared loaf pan and spread evenly with a spatula.
  7. Bake on the middle rack for 55-65 minutes. Check doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but not wet batter. Tent with foil if browning too fast.
  8. Remove from oven and let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before glazing.
  9. To make the brown butter glaze, melt butter in a small saucepan over medium heat until it foams and turns golden brown with a nutty aroma (4-6 minutes). Remove from heat and let cool slightly.
  10. In a bowl, whisk powdered sugar, milk, vanilla extract, and a pinch of salt. Slowly add the browned butter, whisking until smooth. Adjust milk for desired consistency.
  11. Once the bread is completely cooled, drizzle the brown butter glaze generously over the top. Let it set for 10 minutes before slicing.

Notes

Squeeze excess water from zucchini to avoid soggy bread. Do not overmix batter to keep bread tender. Tent with foil if browning too fast. Let bread cool completely before glazing to prevent glaze from melting into bread. Use a light-colored pan for browning butter to better monitor color change.

Nutrition

Keywords: zucchini banana bread, brown butter glaze, moist banana bread, easy banana bread, quick bread, zucchini bread, holiday baking, snack bread

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