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Moist Brown Butter Zucchini Banana Bread Recipe with Easy Cinnamon Swirl

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A moist and tender zucchini banana bread enriched with nutty brown butter and a warm cinnamon swirl, perfect for breakfast or a comforting snack.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, browned and cooled slightly
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup (240g) mashed ripe bananas (about 2–3 medium bananas)
  • 1 cup (120g) grated zucchini, squeezed dry
  • 1/4 cup (50g) brown sugar, packed (for cinnamon swirl)
  • 1 teaspoon ground cinnamon (for cinnamon swirl)
  • 1 tablespoon unsalted butter, melted (for cinnamon swirl)

Instructions

  1. Brown the butter: In a small skillet over medium-low heat, melt 1/2 cup (115g) unsalted butter. Stir frequently as it foams and then begins to brown, about 5-7 minutes. Look for a golden color and a nutty aroma. Remove from heat and let it cool slightly.
  2. Prepare your zucchini: Grate 1 cup (120g) of zucchini using a box grater. Place the shredded zucchini in a clean kitchen towel and squeeze firmly to remove excess moisture.
  3. Mix dry ingredients: In a medium bowl, whisk together 1 1/2 cups (190g) all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon until evenly combined.
  4. Combine wet ingredients: In a large bowl, whisk the cooled brown butter with 1 cup (200g) granulated sugar until combined. Add 2 large eggs, one at a time, mixing gently after each. Stir in 1 teaspoon vanilla extract, then fold in the mashed bananas and prepared zucchini.
  5. Incorporate dry ingredients: Gradually fold the flour mixture into the wet ingredients using a rubber spatula. Be gentle and stop folding when no large streaks of flour remain.
  6. Prepare the cinnamon swirl: In a small bowl, combine 1/4 cup (50g) brown sugar, 1 teaspoon ground cinnamon, and 1 tablespoon melted butter. Mix until crumbly but moist.
  7. Assemble the loaf: Preheat the oven to 350°F (175°C) and grease your loaf pan. Pour half the batter into the pan, then sprinkle half the cinnamon sugar mixture evenly over the top. Add the remaining batter and top with the rest of the cinnamon mixture. Use a butter knife or skewer to gently swirl the cinnamon sugar through the batter.
  8. Bake: Place the loaf in the oven and bake for 55-65 minutes. Start checking at 55 minutes by inserting a toothpick in the center; it should come out with just a few moist crumbs. Tent loosely with foil if the top browns too quickly.
  9. Cool and serve: Let the bread cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Notes

Use medium-low heat and stir constantly when browning butter to avoid burning. Squeeze zucchini well to prevent soggy bread. Fold batter gently to keep bread tender. Swirl cinnamon sugar gently to avoid overmixing. Bread flavors deepen after resting overnight. Can substitute gluten-free flour or coconut oil for dietary needs.

Nutrition

Keywords: zucchini banana bread, brown butter bread, cinnamon swirl bread, moist banana bread, easy breakfast bread, homemade bread, quick bread, zucchini recipe

Find it online: https://wigglebite.com/moist-brown-butter-zucchini-banana-bread-recipe-with-easy-cinnamon-swirl/