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Best Small Batch Zucchini Bread with Browned Butter Glaze

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A perfectly scaled-down zucchini bread recipe for one or two, featuring a tender, spiced crumb and a nutty browned butter glaze. It comes together in about an hour with simple pantry ingredients and no fancy equipment.

Ingredients

Scale
  • 1 cup (about 120g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 large egg, room temperature
  • 1/3 cup (65g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1/3 cup (80ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 3/4 cup (about 100g) grated zucchini, not squeezed
  • 3 tablespoons (42g) unsalted butter
  • 1/2 cup (60g) powdered sugar, sifted
  • 1–2 tablespoons milk
  • 1/4 teaspoon vanilla extract (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×4-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease the parchment.
  2. Grate zucchini using the large holes of a box grater to get about 3/4 cup loosely packed. Do not squeeze out the liquid. Set aside.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. In a large bowl, whisk together egg, granulated sugar, and brown sugar until smooth and slightly thickened, about 1 minute. Add vegetable oil and vanilla extract, whisk until well combined and glossy.
  5. Pour dry ingredients into wet ingredients. Fold gently with a spatula until just combined (a few lumps are okay). Do not overmix.
  6. Fold in grated zucchini. Batter will be thick.
  7. Pour batter into prepared loaf pan and spread evenly. Bake for 45-55 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should be golden and spring back when lightly touched.
  8. Cool in the pan on a wire rack for 10 minutes. Then lift out using parchment handles and transfer to the rack to cool completely.
  9. While bread cools, make the glaze: In a small light-colored saucepan, melt butter over medium heat. Swirl occasionally. Butter will foam, then foam subsides and brown specks appear. When butter turns golden amber and smells nutty (about 3-4 minutes), remove from heat immediately. Pour into a small bowl and let cool for 2 minutes.
  10. Whisk powdered sugar into browned butter until smooth. Add milk 1 tablespoon at a time, whisking until pourable. Stir in vanilla extract if using. Glaze should coat the back of a spoon.
  11. Once bread is completely cool, drizzle glaze over the top. Let set for about 10 minutes before slicing.

Notes

Do not overmix the batter; overmixing develops gluten and makes the bread tough. Grate zucchini finely using the large holes of a box grater. Do not squeeze out the zucchini liquid—it keeps the bread moist. Watch the browned butter closely; it can go from perfect to burnt in seconds. Let the bread cool completely before glazing to prevent the glaze from being absorbed. For a 9×5-inch pan, start checking doneness at 35 minutes. For muffins, bake 18-20 minutes.

Nutrition

Keywords: small batch zucchini bread, browned butter glaze, quick bread, zucchini bread, single loaf, easy zucchini bread

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