Brown Butter Zucchini Bread Recipes

BROWN BUTTER ZUCCHINI BREAD

Steps:

• Preheat oven to 375 degrees Fahrenheit. Butter an 8-inch loaf pan and set aside.
• In a small, thick-bottomed pan over medium heat, melt the butter. Continue cooking the butter over medium heat, whisking frequently, until the butter begins to turn brown and smells nutty, about 20 minutes. Remove from heat immediately and allow to cool. Note: It is really easy to burn brown butter, so watch it carefully. It turns brown really fast (and can also burn really fast!)
• In a large bowl, stir together the flour, baking powder, cinnamon, and salt.
• In a medium bowl, whisk together the eggs, granulated sugar, brown sugar, and vanilla extract. Mix in the cooled brown butter.
• Stir the wet ingredients into the dry ingredients, mixing just until incorporated. Fold in the zucchini.
• Pour batter into the loaf pan and smooth the top.
• Bake for about 1 hour, until a toothpick inserted into the center of the bread comes out clean.
• Cool bread for about 10 minutes in the pan then turn out and let cool completely on a wire rack.

ZUCCHINI BUTTER

Steps:

• Grate the zucchini on the large holes of a box grater into a colander set over a bowl. Squeeze the zucchini to remove the excess liquid.
• Heat the butter and olive oil in a skillet over medium heat. Add the shallot; cook, stirring, until softened, 2 to 3 minutes. Add the zucchini, thyme, 1 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until the zucchini is very tender and almost paste-like but not browned, 35 to 40 minutes, mashing it with a fork in the last 5 minutes. If the zucchini starts sticking, stir in a splash of water; reduce the heat as needed to prevent browning.
• Remove the pan from the heat, stir in the lemon zest and season with salt. Let cool, then discard the thyme and transfer to a small jar. Store in the refrigerator for up to 1 week.