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Baking recipe · from the recipe book

Brown Butter Walnut Carrot-Zucchini Bread

A tender, moist loaf with nutty brown butter, toasted walnuts, sweet shreds of carrot and zucchini, and a hint of orange and nutmeg.

Brown Butter Walnut Carrot-Zucchini Bread

Ingredients

  • 1 medium200 gZucchinicoarsely grated and squeezed dry
  • 1½ medium100 gCarrotsfinely grated
  • ¾ cup chopped90 gWalnutschopped
  • ½ cup100 gUnsalted butter
  • 2 cups240 gAll-purpose flour
  • ¾ tsp4 gBaking soda
  • ¾ tsp4 gBaking powder
  • ½ tsp3 gSalt
  • 1⅛ tsp3 gGround cinnamon
  • ½ tsp1 gGround nutmeg
  • ⅔ cup packed140 gBrown sugar
  • 3 tbsp40 gGranulated sugar
  • 2 large100 gEggsroom temperature
  • ⅓ cup (80 ml)80 gButtermilk, low-fat
  • 2 tbsp (30 ml)30 gOrange juice
  • 1¼ tsp5 gVanilla extract
  • ¾ tsp3 gCanola oilfor greasing the pan

Steps

  1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with the canola oil and line it with a parchment sling.
  2. Spread the walnuts on a small baking sheet and toast in the oven for 7 to 8 minutes until fragrant; let cool.
  3. Melt the butter in a small saucepan over medium heat, swirling, until it foams and smells nutty with brown flecks, 4 to 5 minutes. Pour into a large bowl and cool for 10 minutes.
  4. Grate the zucchini, wrap it in a clean towel and squeeze out as much liquid as you can. Grate the carrot.
  5. In a medium bowl, whisk the flour, baking soda, baking powder, salt, cinnamon and nutmeg.
  6. Into the cooled brown butter, whisk the brown sugar and the granulated sugar until combined, then the eggs one at a time, then the buttermilk, orange juice and vanilla until smooth.
  7. Stir the zucchini and carrot into the wet mixture.
  8. Add the flour mixture and fold gently until just a few dry streaks remain. Fold in three-quarters of the toasted walnuts.
  9. Scrape the batter into the pan, smooth the top and scatter the remaining one-quarter of the walnuts over it.
  10. Bake for 55 to 65 minutes, until a toothpick inserted in the center comes out clean; tent with foil after 40 minutes if the top browns fast.
  11. Cool in the pan for 15 minutes, lift out and cool completely on a rack, about 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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