Brown Butter Zucchini Bread
After eating this, you’re going to ask yourself why you don’t add brown butter to everything. This zucchini bread is rich and decadent to the extreme. Your first bite will make you question your existence. Why am I here? The answer: to eat this zucchini bread.
Equipment
- 10” springform pan
Ingredients
- 2 cups zucchini grated
- 1/2 cup pecans crushed; plus more for topping
Brown Butter
- 10 tbsp unsalted butter
Dry Ingredients
- 2 1/3 cup flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tbsp cinnamon
- 1 tsp nutmeg
- 1 tsp ground ginger
Wet Ingredients
- 1 cup white sugar
- 1/4 cup brown sugar
- 2 large eggs
- 3/4 cup whole milk
- 3 tbsp vegetable oil
- 1 tbsp vanilla
Instructions
- Melt the butter in a small saucepan over medium heat. Once melted, increase the heat to medium high and constantly stir. Once the butter starts to brown, turn off the heat and set aside.
- Press the liquid out of the zucchini in a colander.
- In one bowl, mix together the dry ingredients. In the other bowl, mix in the wet ingredients.
- Mix the dry ingredients into the wet ingredients.
- Stir in the brown butter, zucchini, and pecans.
- Preheat the oven to 350°. Grease the springform pan with nonstick cooking spray. Pour in the batter. Top with more pecans.
- Bake for 50-60 minutes. Let cool for 30 minutes before serving.
