Brown Butter Zucchini Banana Bread
This bread comes out tender and moist on the inside, with a crackly, caramelized crust — and it only needs 15 minutes of active work.
Equipment
- Box grater
- Small saucepan
- Large Mixing Bowl
- Medium Mixing Bowl
- Whisk
- Rubber Spatula
- 9x5-inch loaf pan
- Parchment paper (optional)
Ingredients
Zucchini
- 1 cup grated and squeezed zucchini (from 1 medium zucchini)
- 1 pinch kosher salt (for drawing out moisture)
Wet Ingredients
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup mashed ripe banana (about 2 bananas)
Dry Ingredients
- 1 1/2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Optional Add-ins
- 1/2 cup chopped walnuts or pecans
- 1/2 cup chocolate chips
Instructions
- Prep the zucchini: Grate the zucchini using the large holes of a box grater (do not peel it first). Place the shreds in a colander or bowl, toss with a generous pinch of salt, and let sit for 10 minutes. Then grab handfuls and squeeze firmly over the sink to remove as much liquid as possible. You should have about 1 cup of dry-ish shreds. Set aside.
- Brown the butter: In a small saucepan over medium heat, melt the butter. Continue cooking, swirling occasionally, until it turns a deep golden brown and smells nutty — about 4–5 minutes. Watch carefully: it can go from brown to burnt in seconds. Pour into a large mixing bowl and let cool for 2 minutes.
- Mix the wet ingredients: Add both sugars to the warm brown butter and whisk until smooth. Add the eggs one at a time, whisking well after each. Add vanilla and mashed banana, and whisk until everything is combined and slightly frothy.
- Fold in the zucchini: Add the squeezed zucchini to the wet mixture and fold with a spatula until just distributed.
- Combine the dry ingredients: In a separate medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Pour the dry ingredients into the wet mixture and fold gently with a spatula until no streaks of flour remain. Do not overmix — a few lumps are okay. If using add-ins (nuts or chocolate chips), fold them in at the end.
- Bake: Pour the batter into your prepared 9x5-inch loaf pan (greased or lined with parchment). Smooth the top with the spatula. Bake at 350°F for 50–55 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should be deep golden brown and cracked.
- Cool: Let the bread cool in the pan on a wire rack for exactly 10 minutes. Then turn it out onto the rack to cool completely. If you wait longer, the bottom may steam and become soggy; if you try to turn it out too soon, it may fall apart. 10 minutes is the sweet spot.
Notes
Don't skip the zucchini squeezing — it's the difference between a light loaf and a dense disaster. Measure flour by spooning and leveling to avoid dry bread. Let the brown butter cool for about 2 minutes before adding eggs to prevent scrambling. Start checking for doneness at 48 minutes using a toothpick. The bread stays fresh at room temperature in an airtight container for up to 4 days (best on day 2) or can be frozen wrapped tightly for up to 3 months. Reheat in a toaster oven at 350°F for 5-7 minutes to restore the crusty top.