Brown Butter Zucchini Bread Recipe
This brown butter zucchini bread is an easy, ultra-moist zucchini bread made with butter instead of oil, with a tender crumb, nutty browned butter, and warm cinnamon spice.
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Ingredients
- 1 ½ cups all-purpose flour 195g
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ cup butter 113g, browned
- ¼ cup applesauce
- 1 teaspoon vanilla extract
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 3 large eggs
- 2 cups grated zucchini lightly blotted
Instructions
- Brown the butter in a small saucepan over medium to medium-low heat. Cook until the milk solids are golden brown and the butter smells toasted and nutty. Transfer it to a bowl and allow it to cool slightly.
- Grate the zucchini with a box grater. Place it on paper towels and gently blot the surface to remove a little excess moisture. Do not squeeze it dry.
- In a large bowl, combine the eggs, applesauce, browned butter, granulated sugar, brown sugar, and vanilla.
- In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- Add the dry ingredients to the wet ingredients and fold until almost combined.
- Add the grated zucchini and gently fold just until no dry streaks of flour remain.
For one standard loaf
- Grease and line a 9 x 5-inch loaf pan with parchment paper. Pour the batter into the prepared pan and spread it evenly. Bake at 350°F for 50–60 minutes, or until the center is set and a toothpick inserted into the middle comes out clean or with a few moist crumbs. Let the bread cool in the pan for about 15 minutes before lifting it out onto a cooling rack.
For mini loaves
- Divide the batter evenly between the prepared mini loaf pans. Bake at 350°F for 25–35 minutes, or until the centers are set and a toothpick inserted into the middle comes out clean or with a few moist crumbs.
- Bake at 350℉ until the centers are set and a toothpick comes out clean or with a few moist crumbs, about 25 to 35 minutes for mini loaves. Begin checking at 25 minutes.
- Cool completely before wrapping, storing, or packaging.
Notes
Lightly blot the grated zucchini with paper towels to remove excess surface moisture. Do not squeeze it dry. You want to remove some of the extra water while still keeping enough moisture in the zucchini to make the bread soft and tender.
