If you can work a grater and a whisk, you can make this zucchini bread. Generously portioned to yield two loaves, give one to a friend or keep both for yourself. You might want to!
Brown Butter Zucchini Bread
Chef Madeline Rundella
16
30 minutes
60 minutes
American
Breads
No yeast needed for this zucchini bread! With the nutty flavors of brown butter and the warmth of cinnamon, this bread is an easy cold-weather reach, and it's almost as easy to make.
Ingredients
½ cup unsalted butter, plus more to grease the pan
3½ cups all-purpose flour
2 tsp cinnamon
2 tsp kosher salt
1¼ tsp baking powder
1¼ tsp baking soda
¼ tsp ground nutmeg
4 large eggs
¾ cup light brown sugar
¾ cup sugar
¾ cup canola oil
1 tsp vanilla
1½ lbs zucchini, unpeeled and grated on a box grater (about 3 medium zucchini)
8 tbsp demerara or turbinado sugar
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Box Grater
Mesh Colander
8x4” Loaf Pan
Mixing Bowl
Directions
Heat oven to 350°F. Lightly grease two 8”x4” loaf pans with softened butter, and sprinkle with 4 tablespoons of demerara sugar.
Grate zucchini and place in mesh colander. Melt butter in a small pot over medium heat. Cook, swirling occasionally, until the butter starts to brown and has a nutty smell, about 5 minutes. Scrape up any browned bits, and set aside.
Whisk together flour, cinnamon, salt, baking powder, baking soda, and nutmeg into a large bowl.
In a separate bowl, whisk together eggs, light brown sugar, sugar, vanilla, and canola oil until smooth and well-blended.
Return to your zucchini, and squeeze out as much water as possible. Add zucchini and browned butter to the egg mixture.
Make a well in the center of the dry ingredients and add the wet ingredients. Mix until fully combined, with no dry spots.
Divide batter among prepared pans, smoothing the top. Sprinkle both with the rest of the demerara sugar. Bake, rotating once, until bread is golden-brown on top and pulling away from the sides (about 60 minutes).
When a tester comes out clean, remove from oven and let cool completely before slicing.