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Baking recipe · from the recipe book

Brown Butter Zucchini Bread with Cinnamon Crumble

A tender, moist loaf flecked with zucchini, rich with nutty brown butter and topped with a crisp cinnamon-pecan crumble.

Brown Butter Zucchini Bread with Cinnamon Crumble

Ingredients

  • 1½ medium320 gZucchinicoarsely grated, squeezed lightly
  • 2 cups260 gAll-purpose flourdivided: 230 g for batter, 30 g for crumble
  • ½ cup115 gUnsalted butterdivided: 85 g browned for batter, 30 g cold and cubed for crumble
  • ¾ cup packed170 gBrown sugardivided: 140 g for batter, 30 g for crumble
  • 2 large100 gEggsroom temperature
  • ⅓ cup80 gSour cream
  • ⅓ cup chopped45 gPecanschopped
  • 1 tbsp8 gGround cinnamondivided: 6 g for batter, 2 g for crumble
  • ½ tsp1 gGround nutmeg
  • 2 tsp8 gVanilla extract
  • ¾ tsp4 gBaking soda
  • ¾ tsp4 gBaking powder
  • ¾ tsp4 gSalt

Steps

  1. Preheat the oven to 350°F (175°C) and grease and line a 9x5-inch loaf pan.
  2. Grate the zucchini, wrap it in a towel and squeeze lightly so it is damp but not dripping; set aside.
  3. Brown the batter portion of the butter (85 g) in a small saucepan over medium heat, swirling until it smells nutty and the solids turn golden, 4–5 minutes; pour into a large bowl and cool 10 minutes.
  4. Make the crumble: in a small bowl rub the cold cubed crumble butter (30 g) into the crumble flour (30 g), crumble brown sugar (30 g) and crumble cinnamon (2 g) until clumpy, then stir in the pecans; chill until needed.
  5. In a medium bowl whisk the batter flour (230 g), the batter cinnamon (6 g), the nutmeg, baking soda, baking powder and salt.
  6. Whisk the batter brown sugar (140 g) into the cooled brown butter, then whisk in the egg, sour cream and vanilla until smooth.
  7. Fold the zucchini into the wet mixture, then fold in the flour mixture just until no dry streaks remain.
  8. Scrape the batter into the pan, smooth the top and scatter the chilled crumble evenly over it.
  9. Bake 55–65 minutes, until a toothpick in the center comes out clean; tent with foil after 40 minutes if the crumble browns too fast.
  10. Cool in the pan 15 minutes, then 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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