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Cozy Brown Butter Snickerdoodle Zucchini Bread Recipe with Cinnamon Sugar Crust

brown butter snickerdoodle zucchini bread - featured image
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A cozy zucchini bread infused with nutty brown butter and snickerdoodle spices, topped with a sweet cinnamon sugar crust that adds a delightful crunch.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, browned
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) light brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 medium zucchinis (about 2 cups shredded, squeezed dry)
  • Cinnamon Sugar Crust:
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Brown the butter: In a medium skillet over medium heat, melt the butter. Stir constantly as it foams and turns golden brown with a nutty aroma. Remove from heat and let cool slightly.
  2. Prepare the zucchini: Shred the zucchini using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
  3. Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
  4. Combine sugars and eggs: In another bowl, whisk the granulated sugar, brown sugar, and eggs until smooth. Stir in the vanilla extract and cooled brown butter.
  5. Mix wet and dry ingredients: Pour the wet mixture into the dry ingredients. Stir gently until just combined; do not overmix.
  6. Fold in zucchini: Gently fold the shredded zucchini into the batter until evenly distributed.
  7. Prepare the cinnamon sugar crust: In a small bowl, mix the cinnamon and sugar for the topping.
  8. Transfer and top: Pour the batter into a greased 9×5 inch loaf pan. Sprinkle the cinnamon sugar mixture evenly over the top.
  9. Bake: Place in a preheated 350°F (175°C) oven. Bake for 60-70 minutes until a toothpick inserted in the center comes out clean and the crust is golden brown and crackly. Tent with foil halfway through if the top browns too quickly.
  10. Cool and remove: Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Notes

Brown butter carefully by stirring constantly to avoid burning. Press out zucchini moisture thoroughly to prevent soggy bread. Do not overmix batter to keep bread tender. Let bread cool fully before slicing for best texture. Use an oven thermometer for consistent baking temperature. Muffin variation: bake at 350°F for 20-25 minutes.

Nutrition

Keywords: zucchini bread, brown butter, snickerdoodle, cinnamon sugar crust, quick bread, cozy breakfast, easy baking

Find it online: https://tempotaste.com/cozy-brown-butter-snickerdoodle-zucchini-bread-recipe-with-cinnamon-sugar-crust/