Today is my birthday! 🙂 I have a firm baking rule: Thou shall not bake her own birthday cake. So I baked some yummy zucchini bread instead! Don’t worry, there WILL be birthday cake, but in the meantime, I’ll have some of THIS with the yummy frittata (recipe for another day) I made for my birthday brunch! 🙂
The great thing about having a birthday in July is that you never have to go to school on your birthday! The bad thing about having a birthday in July is that it’s usually crazy hot outside. I’m a sweater wearin’, stroll through the autumn leaves, hot chocolate drinkin’ kind of gal. Also, I sweat. I never glisten. So I stay in the air conditioning as much as possible from June – August. Alas, I will still bake in the 90+ degree heat. I won’t let Mother Nature ruin a good opportunity to bake something special, and adding browned butter to my tried and true zucchini bread recipe is pretty darn special. Enjoy! 🙂
My tried and true zucchini recipe, update with a twist ~ browned butter!
- 1/2 cup (1 stick) unsalted butter
- 2 eggs
- 1 cup sugar
- 2 cups shredded zucchini (about 2 medium or three small)
- 1 tsp vanilla
- 1 cup white whole wheat flour (I use the King Arthur Brand)
- 1/2 cup all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- Slice the stick of butter into tablespoons and place in a small saucepan over medium heat.
- Once the butter starts to melt it will foam, then turn light brown.
- Once it begins to smell nutty (about 5 - 6 minutes) remove pan from the heat and transfer to a small bowl.
- Allow browned butter to cool while you shred the zucchini.
- Shred your zucchini with the coarse side of your box grater or in your food processor. I like my zucchini bread to have some texture, but if you want to 'hide' it, shred it with the fine side instead.
- Preheat oven to 325 degrees Fahrenheit.
- In a medium bowl whisk together both flours, baking powder, baking soda, salt and cinnamon. Set aside.
- In a large mixing bowl, beat eggs with a whisk until light and fluffy, about one minute.
- Add the browned butter, sugar, shredded zucchini and vanilla. Mix with a spatula to combine.
- Add the dry ingredients. Mix until just combined. Do not overmix.
- Transfer batter to a greased loaf pan and bake for 50 - 60 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 5 minutes, then run a butter knife around the edges and place loaf on a cooling rack to cool completely.