Brown Butter Zucchini Bread
Prep Time: 15 minutes Total Cook Time: 1 hr 10min minutes
We have had an abundance of zucchini this summer. And while I love cooking with zucchini, sometimes I have a hard time coming up with new ways to eat it all. Enter moist, chocolatey, rich zucchini bread. I made this one with brown butter, which enhances the richness of the loaf, making it both a great dessert when paired with ice cream or a fun breakfast. The batter can be whipped together in under 15 minutes. Then, all you have to do is sit back and watch it bake.
Ingredients:
- 2 zucchini
- ½ cup unsalted butter
- ¾ cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ½ cups flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup chocolate chips
- Place rack in the center of the oven and preheat to 350°F.
- In a large bowl, grate zucchini into large shreds using the large side of a box grater. Squeeze out any excess water into a separate bowl.
- Place a small pan over medium heat and add in ½ cup of butter. Let this melt and toast, occasionally stirring, for 4-5 minnutes. It will begin to foam and then turn golden brown. Once golden, remove from heat.
- Immediately transfer annd add browned butter to the bowl with the zucchini. Mix together and allow butter to come to room temperature.
- Add sugar, eggs, and vanilla extract. Whisk to combine.
- Then add flour, baking soda, baking powder, and salt. Whisk to combine, careful not to overstir. Then add in chocolate and mix to combine evenly.
- Line a 9x5 loaf tin (or I used three small loaf tins) with parchment paper. Pour in the batter.
- Bake at 350°F for 50-55 minutes. The loaf is done when you can insert a toothpick and it comes out clean.
- Allow loaf to cool for 30 minutes before slicing and serving. Enjoy!
Tip: You can make this recipe with a load of different puréed/chopped/shredded fruits. I made a similar loaf bread with the peaches we had in this week's fruit share without the chocolate, and it was equally divine. This would be great with squash or pumpkin later in the year. If changing to another fruit, I recommend a total of 1 ½ cups of fruit total.
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About Margaux
Margaux is a veterinary technician and long-time Westsider. She draws inspirations from her Belgian and Italian heritage with recipes that resemble those passed down by mother and grandmother.
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