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Brown-Butter Blueberry Zucchini Bread Loaf

This Brown-Butter Blueberry Zucchini Bread Loaf is moist, tender, and bursting with nutty, fruity flavors. A delicious twist on the classic zucchini bread perfect for any time of day!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Snack
Cuisine: American
Keyword: Blueberry, Bread, Brown Butter, Easy, Quick, Vegetable, Zucchini
Servings: 8 servings

Ingredients

  • 1 cup shredded zucchini squeeze out excess moisture
  • 1 cup fresh blueberries gently folded in, tossed with 1 tablespoon flour
  • 1/2 cup unsalted butter brown butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour plus 1 tablespoon for coating blueberries
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped walnuts optional

Instructions

  • Start by melting the butter in a medium saucepan over medium heat. Keep a close eye as it melts; it will begin to foam and then turn a golden brown with a nutty aroma. This usually takes about 5-7 minutes. Remove from heat immediately once browned to avoid burning, and transfer to a heatproof bowl to cool slightly.
  • While the butter cools, shred your zucchini using a box grater. Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible. Rinse and gently pat dry the fresh blueberries. Toss the berries with a tablespoon of flour to help keep them suspended in the batter evenly.
  • In a large bowl, whisk together the granulated sugar and browned butter until combined. Add the eggs one at a time, whisking well after each addition. Mix in the vanilla extract. The mixture should be smooth and slightly glossy.
  • In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
  • Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Avoid overmixing to keep the bread tender. Next, fold in the shredded zucchini, flour-coated blueberries, and chopped walnuts if using. The batter should be thick but moist.
  • Preheat your oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan and pour in the batter, smoothing the top with a spatula. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top browns too quickly, tent with foil halfway through baking.
  • Allow the loaf to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Serve plain, or with a smear of butter or cream cheese for extra indulgence.

Equipment

  • Medium Saucepan
  • Large Bowl
  • Separate Bowl
  • Box Grater
  • Loaf Pan (9x5-inch)
  • Wire Rack

Notes

  • Be sure to squeeze out excess moisture from the shredded zucchini to prevent sogginess.
  • Coating blueberries in flour helps keep them evenly distributed and prevents bleeding.
  • Watch the butter carefully while browning to avoid burning and bitterness.
  • Store leftovers tightly wrapped at room temperature for up to 3 days or freeze for up to 3 months.
  • Try swapping blueberries for other berries or adding spices like nutmeg or ginger for variations.