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The Best Moist Zucchini Bread (Brown-Butter Glaze)

This zucchini bread is incredibly moist and tender with warm spices and a rich, nutty brown-butter glaze that will delight your taste buds!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Baking, Brown-Butter Glaze, Easy, Moist, Zucchini Bread
Servings: 8 servings

Ingredients

  • 2 cups grated zucchini about 1 medium zucchini
  • 1/2 cup vegetable oil
  • 1/2 cup unsweetened applesauce
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup chopped walnuts or pecans optional
  • 1/4 cup unsalted butter for the brown-butter glaze
  • 1 cup powdered sugar for the glaze
  • 1-2 tablespoons milk or water for the glaze

Instructions

  • Start by washing and drying your zucchini. Use a box grater to grate the zucchini finely. There’s no need to squeeze out the moisture.
  • In a large mixing bowl, whisk together the vegetable oil, unsweetened applesauce, and sugar until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  • In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  • Gradually add the dry ingredients to the wet ingredients, folding gently to combine. Be careful not to overmix. Fold in the grated zucchini and, if using, the chopped walnuts or pecans.
  • Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper. Pour the batter into the pan and smooth the top with a spatula. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  • While the bread cools, melt the unsalted butter in a small saucepan over medium heat. Continue cooking, swirling the pan occasionally, until the butter foams and then turns a golden brown color with a nutty aroma. Remove from heat immediately.
  • In a bowl, whisk together the powdered sugar with 1 tablespoon of milk or water. Slowly drizzle in the brown butter, whisking until smooth. Add more milk or water if you prefer a thinner glaze.
  • Drizzle the brown-butter glaze generously over the cooled zucchini bread. Allow the glaze to set for a few minutes before slicing. Serve warm.

Equipment

  • Box Grater
  • Large Mixing Bowl
  • Sifter
  • Loaf Pan (9x5-inch)
  • Small Saucepan
  • Wire Rack
  • Spatula

Notes

  • Use fresh zucchini: Freshly grated zucchini provides the best moisture and texture. Avoid pre-shredded zucchini from the store as it may be dry.
  • Don’t overmix the batter: Overmixing can develop gluten, resulting in a dense loaf. Fold ingredients gently until just combined.
  • Test for doneness: Use a toothpick or cake tester to check. If it comes out clean or with a few moist crumbs, your bread is ready.