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Baking recipe · from the recipe book

Brown Butter Pecan Zucchini Bread

A tender, moist spiced loaf with nutty brown butter, toasted pecans throughout and a crunchy cinnamon-pecan streusel top.

Brown Butter Pecan Zucchini Bread

Ingredients

  • 1½ medium300 gZucchinicoarsely grated and squeezed dry
  • 2 cups240 gAll-purpose flour
  • ¾ cup packed170 gBrown sugarpacked, divided
  • 1¼ cups chopped130 gPecanschopped, divided
  • ½ cup100 gUnsalted butterdivided
  • 2 large100 gEggsroom temperature
  • ⅓ cup (80 ml)80 gButtermilk, low-fat
  • 2 tsp8 gVanilla extract
  • 2 tsp5 gGround cinnamondivided
  • ½ tsp1 gGround nutmeg
  • ¾ tsp4 gBaking soda
  • ¾ tsp4 gBaking powder
  • ½ tsp3 gSalt

Steps

  1. Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  2. Spread the pecans on a baking sheet and toast in the oven for 7 to 8 minutes until fragrant; cool, then set aside one third for the topping and two thirds for the batter.
  3. Make the brown butter: melt 85 g (about six sevenths) of the butter in a small pot over medium heat, swirling, until golden brown and nutty, about 5 minutes. Pour into a large bowl and cool 10 minutes.
  4. Make the streusel: melt the remaining butter and stir it with 30 g of the brown sugar, a quarter of the cinnamon and the topping pecans. Set aside.
  5. In a medium bowl, whisk the flour, the remaining three quarters of the cinnamon, the nutmeg, baking soda, baking powder and salt.
  6. Into the cooled brown butter, whisk the remaining brown sugar, then the egg, buttermilk and vanilla until smooth.
  7. Stir the zucchini into the wet mixture, then fold in the flour mixture just until no dry streaks remain. Fold in the batter pecans.
  8. Scrape the batter into the pan, smooth the top and scatter the streusel over it.
  9. Bake 55 to 65 minutes, until a toothpick in the center comes out clean; tent with foil after 40 minutes if the top browns fast.
  10. Cool in the pan 15 minutes, then turn out onto a rack and cool at least 1 hour before cutting into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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