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Brown Butter Zucchini Banana Bread with Cinnamon Streusel

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A cozy, moist banana bread enhanced with nutty brown butter, shredded zucchini, and topped with a crumbly cinnamon streusel. Perfect for a comforting breakfast or snack with a warm cup of tea.

Ingredients

Scale
  • 6 tablespoons (85g) unsalted butter, browned and cooled slightly
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) brown sugar, packed
  • 2 large eggs, room temperature
  • 2 medium ripe bananas, mashed (about 1 cup)
  • 1 cup shredded zucchini (about 1 medium zucchini), squeezed dry
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (220g) all-purpose flour (can substitute half with whole wheat flour)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon (plus extra for streusel)
  • 1/2 teaspoon salt
  • For the Cinnamon Streusel Topping:
  • 1/4 cup (30g) all-purpose flour
  • 1/4 cup (50g) brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 3 tablespoons (40g) unsalted butter, cold and cubed
  • Optional: 2 tablespoons chopped pecans or walnuts

Instructions

  1. Brown the butter: In a medium skillet over medium heat, melt the 6 tablespoons of unsalted butter. Stir occasionally as it foams and darkens to a golden brown with a nutty aroma. Remove from heat and let cool slightly.
  2. Prepare zucchini: Shred 1 medium zucchini using a box grater or food processor. Place shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture.
  3. Mix wet ingredients: In a large mixing bowl, whisk together granulated sugar, brown sugar, and the cooled browned butter until combined. Add eggs one at a time, beating well after each addition. Stir in mashed bananas and vanilla extract.
  4. Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, ground cinnamon, and salt.
  5. Fold dry into wet: Gradually add dry ingredients to wet mixture, folding gently with a rubber spatula. Avoid overmixing. Fold in shredded zucchini until evenly distributed.
  6. Make cinnamon streusel: In a small bowl, combine flour, brown sugar, cinnamon, and optional nuts. Cut in cold cubed butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
  7. Assemble and bake: Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan. Pour batter into pan and evenly sprinkle cinnamon streusel on top. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool: Let bread cool in pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

If the streusel browns too quickly, tent the loaf loosely with foil halfway through baking. Squeeze zucchini well to avoid soggy bread. Fold batter gently to prevent toughness. Use cold butter for streusel for best crumbly texture. Let bread cool completely before slicing to set crumb.

Nutrition

Keywords: brown butter, zucchini banana bread, cinnamon streusel, quick bread, moist banana bread, easy baking, seasonal baking, zucchini recipes

Find it online: https://sofiaspice.com/brown-butter-zucchini-banana-bread-with-cinnamon-streusel-easy-recipe/