Print

Moist Brown Butter Lemon Zucchini Loaf Recipe with Easy Poppy Seed Glaze

brown butter lemon zucchini loaf - featured image
Print Recipe

A moist and tender zucchini loaf featuring the rich flavor of brown butter and bright lemon zest, topped with a sweet and crunchy poppy seed glaze. Perfect for breakfast, snacks, or dessert.

Ingredients

Scale
  • 2 medium zucchinis, grated and lightly squeezed to remove excess moisture
  • 1/2 cup (113g) unsalted butter, browned
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • Zest of 2 lemons
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 cup (60ml) milk (whole or 2%, can substitute almond milk)
  • For the poppy seed glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon poppy seeds

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or line with parchment paper.
  2. Brown the butter in a light-colored saucepan over medium heat, stirring frequently until golden brown and nutty, about 5-7 minutes. Remove from heat and let cool slightly.
  3. Grate the zucchinis and gently squeeze out excess moisture using a clean towel. Zest and juice the lemons and set aside.
  4. In a large bowl, whisk together flour, baking soda, baking powder, and salt.
  5. In a medium bowl, whisk sugar with the browned butter until smooth. Add eggs one at a time, beating well after each. Stir in lemon zest, lemon juice, vanilla extract, and milk.
  6. Fold grated zucchini gently into the wet mixture.
  7. Pour wet ingredients into dry ingredients and fold gently until just combined. Do not overmix.
  8. Pour batter into prepared loaf pan and smooth the top.
  9. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Check at 50 minutes to avoid overbaking.
  10. Cool loaf in pan for 15 minutes, then transfer to a wire rack to cool completely, about 45 minutes.
  11. Prepare the poppy seed glaze by whisking powdered sugar, lemon juice, vanilla extract, and poppy seeds until smooth. Add more lemon juice if too thick.
  12. Drizzle glaze over cooled loaf and let set for 10-15 minutes before slicing.

Notes

Use fresh, firm zucchinis and squeeze out excess moisture to avoid soggy loaf. Brown butter carefully on medium-low heat, stirring constantly to prevent burning. Do not overmix batter to keep loaf tender. Let loaf cool completely before glazing for best texture. Tent with foil if browning too quickly.

Nutrition

Keywords: brown butter, lemon zucchini loaf, zucchini bread, poppy seed glaze, moist zucchini loaf, easy zucchini bread, lemon zest, quick bread

Find it online: https://realityeats.com/moist-brown-butter-lemon-zucchini-loaf-recipe-with-easy-poppy-seed-glaze/