Brown Butter Zucchini Bread
There’s something deeply comforting about a loaf of homemade zucchini bread—warm from the oven, sweet with just the right hint of spice, and impossibly moist thanks to one of summer’s most underrated vegetables. This version brings out all the best parts of classic zucchini bread, but with a richer depth of flavor from browned butter and a more manageable yield: just one perfect loaf.
Whether you're baking with garden surplus or just craving something cozy, this small-batch zucchini bread is a breeze to make and even easier to love. No need to freeze extras or worry about waste—just a tender, cinnamon-kissed loaf that fits right into your morning coffee routine or after-dinner craving.
NOTE: This recipe is formatted for higher altitude. If you are cooking at sea level double the quantity of baking powder and baking soda.
Ingredients
¼ cup (57 grams) unsalted butter, plus more for greasing the pan
1¾ cups (224 grams) all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon kosher salt
½ teaspoon ground ginger
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon freshly grated nutmeg
2 large eggs
6 tablespoons (83 grams) light brown sugar
6 tablespoons (76 grams) granulated sugar
6 tablespoons (90 milliliters) neutral oil (such as avocado oil)
1 teaspoon vanilla extract
1½ medium zucchini, about 1½ pounds (680 grams), unpeeled and grated
Preparation
Preheat the oven to 350°F (175°C). Grease one 8 x 4-inch loaf pan with butter and line with parchment paper.
In a small pot over medium heat, melt the butter. Cook, swirling occasionally, until golden brown and nutty in aroma, about 5 to 7 minutes. Scrape up any browned bits, then set aside to cool slightly.
In a large bowl, whisk together the flour, cinnamon, salt, ginger, baking powder, baking soda, and nutmeg.
In a medium bowl, whisk the eggs, brown sugar, and granulated sugar until light and fluffy. In a measuring cup, combine the cooled brown butter oil, and vanilla extract until smooth and fully combined. Slowly stream oil into egg mixture.
Add flour mixture and stir until just combined. Using your hands or a clean kitchen towel, squeeze out excess moisture from the grated zucchini. Fold the zucchini into the batter.
Transfer the batter to the prepared loaf pan and smooth the top.
Bake for 50 to 60 minutes, rotating halfway through, until the loaf is golden brown, set in the center, and springs back when lightly pressed.
Cool completely in the pan on a wire rack before removing and slicing.
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