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Cozy Zucchini Banana Bread Recipe with Brown Butter and Walnuts

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A moist and flavorful zucchini banana bread enhanced with nutty brown butter and crunchy walnuts, perfect for cozy occasions and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 3 medium ripe bananas, mashed
  • 1 cup shredded medium zucchini, squeezed dry if very watery
  • 6 tablespoons unsalted butter, browned and cooled slightly
  • 3/4 cup granulated sugar (optional: swap half for brown sugar)
  • 2 large eggs, room temperature
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup chopped walnuts, toasted lightly (optional but recommended)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
  2. Brown the butter: Place 6 tablespoons (85 grams) of unsalted butter in a light-colored skillet over medium heat. Stir occasionally until the butter melts, foams, then turns golden brown with a nutty aroma—about 5 minutes. Remove from heat and let it cool slightly.
  3. Prepare zucchini: Shred 1 cup (about 120 grams) of zucchini using a box grater. If it feels very wet, wrap in a clean kitchen towel and squeeze out excess moisture to avoid a soggy loaf.
  4. Mix dry ingredients: In a medium bowl, whisk together 1 3/4 cups (220 grams) all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt. Set aside.
  5. Combine wet ingredients: In a large bowl, mash 3 ripe bananas until smooth. Whisk in 3/4 cup (150 grams) granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, and the cooled browned butter. Mix until combined.
  6. Fold in zucchini and walnuts: Gently fold in the shredded zucchini and 3/4 cup (90 grams) toasted chopped walnuts to the wet mixture.
  7. Combine wet and dry: Add the dry ingredients to the wet in batches, folding gently with a spatula until just combined. Be careful not to overmix; a few streaks of flour are okay.
  8. Pour batter into pan: Transfer the batter to your prepared loaf pan, smoothing the top with a spatula.
  9. Bake: Place in the oven and bake for 55-60 minutes. Check doneness by inserting a toothpick in the center—it should come out clean or with just a few moist crumbs.
  10. Cool: Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Brown the butter carefully over moderate heat to avoid burning; remove as soon as it turns golden and smells nutty. Squeeze zucchini dry to prevent soggy bread. Fold batter gently to avoid a dense loaf. Tent with foil if browning too fast. Cool completely before slicing to prevent crumbling.

Nutrition

Keywords: zucchini banana bread, brown butter, walnuts, quick bread, cozy recipe, easy baking, moist banana bread, healthy snack

Find it online: https://gleamgulp.com/cozy-zucchini-banana-bread-recipe-with-brown-butter-and-walnuts-easy-homemade-guide/