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The Best Banana Zucchini Bread with Brown Butter Glaze (Easy Recipe)

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This incredibly moist banana zucchini bread combines ripe bananas and fresh zucchini for a tender crumb, topped with a nutty brown butter glaze. It’s the perfect way to use up produce and a guaranteed crowd-pleaser.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 3 medium ripe bananas, mashed (about 1 ½ cups)
  • 1 medium zucchini, grated (about 1 cup)
  • ½ cup unsalted butter, melted and cooled slightly
  • ¾ cup granulated sugar
  • ¼ cup brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup plain Greek yogurt
  • ¼ cup unsalted butter (for glaze)
  • 1 ½ cups powdered sugar, sifted
  • 2–3 tablespoons milk
  • ½ teaspoon vanilla extract (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Grease a 9×5-inch loaf pan and line it with parchment paper, leaving overhang on the long sides.
  2. Grate the zucchini using the large holes of a box grater. Place the grated zucchini in a clean kitchen towel or several layers of paper towels and squeeze out as much liquid as possible. Set aside.
  3. In a small saucepan over medium heat, melt ¼ cup of the butter. Swirl the pan occasionally as it melts. The butter will foam, then the foam will subside, and golden brown specks will form at the bottom. This takes about 5-7 minutes. Remove from heat and pour into a heatproof bowl to stop cooking.
  4. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
  5. In a large bowl, mash the ripe bananas until mostly smooth with a few small chunks remaining. Add the melted butter (the remaining ¼ cup that you didn’t brown), the brown butter (cooled slightly), granulated sugar, brown sugar, eggs, vanilla extract, and Greek yogurt. Whisk until smooth and well combined.
  6. Add the squeezed, grated zucchini to the wet mixture and stir until evenly distributed.
  7. Pour the dry ingredients into the wet mixture. Using a rubber spatula, fold gently until just combined. A few streaks of flour are fine.
  8. Pour the batter into the prepared loaf pan and spread it evenly. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top is browning too quickly (around the 40-minute mark), tent loosely with aluminum foil.
  9. Let the bread cool in the pan for 15 minutes, then use the parchment overhang to lift it out and transfer to a wire rack. Cool completely before glazing—at least 1 hour.
  10. While the bread cools, brown another ¼ cup of butter in the same saucepan (same process as before). Let it cool for 5 minutes. In a medium bowl, whisk together the browned butter, sifted powdered sugar, vanilla extract, salt, and 2 tablespoons of milk. Add the remaining tablespoon of milk if needed to reach a pourable consistency.
  11. Pour the glaze over the completely cooled banana zucchini bread, letting it drip down the sides. Let the glaze set for 10-15 minutes before slicing.

Notes

Squeeze zucchini thoroughly to prevent soggy bread. Use very ripe bananas for best moisture and sweetness. Do not overmix the batter. Let brown butter cool slightly before adding to eggs and yogurt. For best results, freeze loaf without glaze.

Nutrition

Keywords: banana zucchini bread, brown butter glaze, quick bread, moist banana bread, zucchini bread recipe, easy banana bread

Find it online: https://lenatable.com/the-best-banana-zucchini-bread-with-brown-butter-glaze-easy-recipe/