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-PECAN-FIG QUICK BREAD WITH BROWN BUTTER GLAZE

Steps:

• For the quick bread: Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
• Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the figs and pecans and toss together. Set aside.
• Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded zucchini. Fold this mixture into the flour mixture until just incorporated.
• Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
• For the brown butter glaze: When the bread is cool, cook the butter in a small pan over low heat until brown; keep warm.
• Put the confectioners' sugar and milk in a small bowl and whisk in the brown butter until smooth. Use immediately.
• Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

BROWN SUGAR-ZUCCHINI BREAD

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 9 x 5-inch loaf pan.
• Stir the flour, brown sugar, granulated sugar, cinnamon, ginger, baking soda, baking powder, and salt together in a large mixing bowl. When cominbed, mix in the oats. Make a well in the center of the ingredients. Whisk the eggs, oil, and vanilla together in a small bowl and pour the mixture into the well. Combine lightly, then stir in the zucchini. Do not overmix.
• Scrape the batter into the prepared pan, mounding it up in the center. Sprinkle with the turbinado sugar if you wish. Bake for 60 or 65 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then turn out onto a rack covered with a clean dish towel to prevent indentations. Let the bread cool at least 10 minutes longer before slicing. The bread can be served warm or at room temperature. It keeps well and makes good toast, too.

ZUCCHINI BREAD II

Steps:

• In a large bowl, beat eggs well. Add oil, brown sugar, zucchini, and vanilla; stir well. Blend in flour, cinnamon, baking powder, soda, and salt. Stir in raisins and nuts. Pour batter into two greased and floured 9 x 5 inch loaf pans.
• Bake at 325 degrees F (165 degrees C) for 1 hour. Cool.