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Tender Snickerdoodle Zucchini Bread Recipe with Easy Brown Butter Glaze

snickerdoodle zucchini bread - featured image
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A tender zucchini bread inspired by snickerdoodle cookies, featuring warm cinnamon and nutmeg spices and topped with a rich brown butter glaze. Perfect for a cozy snack or brunch treat.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened (can swap with coconut oil for dairy-free)
  • 1 cup (200g) granulated sugar
  • 1/4 cup (50g) light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (150g) grated zucchini, squeezed dry
  • For the Brown Butter Glaze:
  • 1/4 cup (57g) unsalted butter
  • 1 cup (120g) powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 1–2 tablespoons milk or dairy-free alternative

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
  2. Grate 1 1/2 cups (150g) zucchini and squeeze out excess moisture using a clean kitchen towel.
  3. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. In a medium bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy (3-4 minutes).
  5. Beat in eggs one at a time, then stir in vanilla extract until smooth.
  6. Slowly add dry ingredients to wet mixture, mixing just until combined. Fold gently to avoid overmixing.
  7. Fold grated zucchini into the batter with a rubber spatula.
  8. Pour batter into prepared loaf pan and smooth the top. Sprinkle cinnamon sugar (1 tablespoon sugar mixed with 1 teaspoon cinnamon) over the top.
  9. Bake for 55-65 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Tent with foil if top browns too quickly.
  10. Cool bread in pan for 15 minutes, then transfer to a wire rack to cool completely.
  11. To make glaze: Melt butter in a small saucepan over medium heat until golden brown and nutty (4-5 minutes). Remove from heat immediately.
  12. Whisk browned butter with powdered sugar and vanilla extract. Add milk 1 tablespoon at a time to reach a smooth, pourable consistency.
  13. Drizzle glaze over cooled bread and let set for 10 minutes before slicing.

Notes

Squeeze out excess moisture from zucchini to avoid soggy bread. Use room temperature eggs and butter for a tender crumb. Brown butter carefully to avoid burning. Tent bread with foil if browning too fast. Let bread rest overnight for improved flavor. Glaze thickens as it cools; adjust milk or powdered sugar for desired consistency.

Nutrition

Keywords: zucchini bread, snickerdoodle, brown butter glaze, cinnamon, quick bread, dessert, snack, baking

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