From CSA member Erin, who blogs about food and takes the most amazing photos over at Cloudy Kitchen.

This recipe comes together in one bowl, and is super quick to throw together with ingredients you will most likely have on hand. I elevated the flavour of this bread a little by browning the butter - totally not a necessary step, but the toasty nutty taste it imparts on the bread is lovely. I then totally ramped it up by dumping an oaty brown butter streusel on the top. Again not necessary, but there are few baked goods that don't taste better with a solid whack of streusel on the top. Leave it off if you like, but it's extra awesome with it added. 

  • If you want to keep this dairy free, replace the butter in the zucchini bread with a neutral flavoured oil, and the butter in the streusel with melted margarine.

Brown butter zucchini streusel bread
- Makes one loaf -

Zucchini bread adapted from Smitten Kitchen

4 Tbsp (60g) unsalted butter
1/2 cup (100g) raw sugar
1/4 tsp salt
1/4 cup rolled oats
1/2 cup (75g) flour

Zucchini bread
1 1/2 sticks unsalted butter
1 cup (200g) raw sugar
2 eggs
1 1/2 tsp cinnamon
1/8 tsp nutmeg
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/3 cup grated zucchini (about 220g zucchini, or 2 smallish)
2 cups (300g) flour




Place the butter in a small saucepan over medium heat. Heat until melted, then continue to cook, whisking occasionally, until it goes the colour of caramel and begins to smell nutty. Watch carefully to ensure you do not burn it. Pour into a medium bowl.

Add the sugar and salt, and stir to combine. Add the oats and flour, and mix well until it begins to go clumpy. Set aside while you prepare the zucchini bread.


Preheat the oven to 350˚f / 180˚c. Grease a 9"x5" loaf pan and set aside.

Place the butter in a small pan, and brown following the method above. Pour into a large bowl and allow to stand for 5 minutes to cool slightly. 

Add the sugar and eggs, and whisk well to combine. Add the cinnamon, nutmeg, baking soda, baking powder and salt, and whisk again. Fold in the grated zucchini. Add the flour and mix until just combined.

Scrape the mixture into the prepared loaf pan, and smooth down with an offset spatula or back of a spoon. Sprinkle over the streusel. 

Bake for 45-50 minutes, or until a skewer inserted in the middle of the loaf comes out clean. Cool on a wire rack. Serve thick sliced, with butter.