Brown Butter Zucchini Bread
Every summer, there comes a point when the garden seems to produce more zucchini than anyone knows what to do with. This recipe is my favorite way to put that abundance to good use.
Brown butter adds a rich, nutty flavor, while olive oil keeps the loaf incredibly moist. The zucchini melts right into the batter, creating a tender, perfectly spiced loaf that's just as good with your morning coffee as it is for an afternoon snack.
Yield: 1 (9x5-inch) loaf
Servings: 8-10
Prep Time: 20 minutes
Cook Time: 50-60 minutes
Total Time: About 1 hour and 20 minutes
Ingredients
½ cup (113g) unsalted butter
1¾ cups (224g) all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon kosher salt
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon freshly grated nutmeg
2 large eggs
⅓ cup (67g) light brown sugar
½ cup (100g) granulated sugar
6 tablespoons (90ml) extra-virgin olive oil
12 ounces (340g) grated zucchini, squeezed dry (about 1½–2 medium zucchini)
2 tablespoons Demerara sugar (optional, for topping)
Instructions
Preheat the oven to 350°F. Grease a 9x5-inch loaf pan with butter and line it with parchment paper, leaving an overhang on two sides for easy removal.
Melt the butter in a small saucepan over medium heat. Continue cooking, swirling the pan occasionally, until the butter foams, the milk solids turn golden brown, and it smells nutty, about 5 minutes. Remove from the heat and let cool slightly.
In a large bowl, whisk together the flour, cinnamon, salt, baking powder, baking soda, and nutmeg.
In a separate large bowl, whisk together the eggs, brown sugar, granulated sugar, and olive oil until smooth.
Grate the zucchini using the large holes of a box grater. Squeeze out as much moisture as possible with your hands or a clean kitchen towel.
Stir the zucchini and browned butter into the wet ingredients.
Add the wet ingredients to the dry ingredients and gently fold together with a rubber spatula until no dry streaks of flour remain. Be careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top. Tap the pan gently on the counter to release any air bubbles.
Sprinkle the top evenly with the Demerara sugar.
Bake for 50–60 minutes, rotating the pan halfway through, until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for about 15 minutes, then use the parchment to lift it onto a wire rack to cool completely before slicing.
Serving Suggestions
Enjoy a slice:
Warm with salted butter
Toasted the next morning
With coffee or tea
Alongside fresh fruit for breakfast
It's also wonderful wrapped up and shared with neighbors or friends.
Storage
Store tightly wrapped at room temperature for up to 3 days, or refrigerate for up to 1 week.
You can also freeze this loaf. Wrap individual slices or the whole loaf tightly and freeze for up to 3 months.
Maddie's Tip
Take the time to squeeze the moisture out of the zucchini. Removing the excess water keeps the loaf from becoming dense or gummy and gives you a beautifully tender crumb every time.
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