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Brown Butter Lemon Zucchini Bread Recipe with Easy Poppy Seed Glaze

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A quick and easy brown butter lemon zucchini bread with a light poppy seed glaze, perfect for any occasion and made with simple pantry ingredients.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, browned
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Zest of 2 medium lemons
  • 2 tablespoons fresh lemon juice
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups grated zucchini (about 1 medium zucchini)
  • For the poppy seed glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon milk (any kind, dairy or plant-based)
  • 1 tablespoon poppy seeds

Instructions

  1. Brown the butter in a medium skillet over medium heat, stirring frequently until golden brown and nutty, about 5 minutes. Pour into a large mixing bowl and let cool for 5 minutes.
  2. Add granulated and brown sugars to the browned butter and whisk until smooth. Whisk in eggs one at a time until glossy and thick.
  3. Stir in vanilla extract, lemon zest, and fresh lemon juice.
  4. In a separate bowl, sift together all-purpose flour, baking soda, baking powder, and salt.
  5. Slowly fold dry ingredients into the wet mixture using a spatula. Stop mixing once no streaks of flour remain.
  6. Fold in grated zucchini gently, squeezing out excess moisture if needed.
  7. Pour batter into a prepared 9×5 inch loaf pan and smooth the top.
  8. Bake at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool bread in the pan for 15 minutes, then transfer to a wire rack to cool completely before glazing.
  10. Prepare the poppy seed glaze by whisking powdered sugar, lemon juice, and milk until smooth. Stir in poppy seeds and adjust consistency as needed.
  11. Drizzle glaze over the cooled bread and let set for at least 20 minutes before slicing.

Notes

Use smaller, firmer zucchini to avoid soggy bread. Brown butter carefully to avoid burning. For gluten-free, substitute all-purpose flour with gluten-free baking flour blend. For dairy-free, use coconut oil instead of butter and plant-based milk in glaze. Let bread cool completely before glazing to prevent melting. Adjust glaze thickness by adding powdered sugar or milk as needed.

Nutrition

Keywords: brown butter, lemon, zucchini bread, poppy seed glaze, quick bread, easy recipe, zucchini, lemon zest, baking

Find it online: https://spoonmira.com/brown-butter-lemon-zucchini-bread-recipe-with-easy-poppy-seed-glaze/