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Flavorful Brown Butter Zucchini Loaf Recipe with Lemon Glaze and Crunch

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A moist and tender zucchini loaf featuring nutty brown butter, a bright lemon glaze, and a crunchy poppy seed topping. Perfect for breakfast, snacks, or brunch with a cozy yet refreshing flavor.

Ingredients

Scale
  • 1/2 cup (1 stick, 113g) unsalted butter, browned
  • 1 1/2 cups grated zucchini (about 2 medium zucchinis)
  • 1 3/4 cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • Zest of 1 large lemon
  • 2 tablespoons fresh lemon juice
  • 1/2 cup (120g) sour cream or Greek yogurt
  • 2 tablespoons poppy seeds (plus extra for topping)
  • 1 cup (120g) powdered sugar (for lemon glaze)

Instructions

  1. Brown the butter: Place 1/2 cup unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts and foams, then turns golden brown with a nutty aroma (about 5-7 minutes). Remove from heat and let cool slightly.
  2. Grate and prepare zucchini: Grate 1 1/2 cups zucchini using the fine side of a box grater. If very watery, squeeze out excess moisture gently with a clean kitchen towel. Set aside.
  3. Mix dry ingredients: In a large bowl, whisk together 1 3/4 cups flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 2 tablespoons poppy seeds (reserve some for topping).
  4. Combine wet ingredients: In another bowl, whisk 2 large eggs with 1 cup granulated sugar until slightly pale. Stir in the cooled browned butter, 1/2 cup sour cream, lemon zest, and 2 tablespoons lemon juice until smooth.
  5. Fold in zucchini and dry mixture: Add grated zucchini to wet ingredients. Gradually fold in dry ingredients with a spatula just until combined; do not overmix.
  6. Prepare loaf pan and add batter: Grease or line a 9×5 inch loaf pan. Pour batter evenly into pan and sprinkle reserved poppy seeds on top.
  7. Bake: Bake at 350°F (175°C) for 55-65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Check at 50 minutes to avoid overbaking.
  8. Cool and glaze: Let loaf cool in pan for 15 minutes, then transfer to a wire rack. Mix 1 cup powdered sugar with 2 tablespoons lemon juice until smooth. Drizzle glaze over warm loaf.

Notes

Use a light-colored pan to brown butter for better color visibility. Squeeze excess moisture from zucchini to avoid soggy loaf. Fold ingredients gently to prevent toughness. Tent with foil if top browns too quickly. Glaze can be loosened with a teaspoon of water if too thick. Batter can be prepared the night before; fresh zest and glaze taste best made same day.

Nutrition

Keywords: brown butter, zucchini loaf, lemon glaze, poppy seeds, quick bread, moist zucchini bread, lemon zest, easy baking

Find it online: https://blixfood.com/flavorful-brown-butter-zucchini-loaf-recipe-with-lemon-glaze-and-crunch/