Browned Butter Zucchini Bread

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! 🙂

Browned Butter Zucchini Bread ~ Pearls + Girls

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! 🙂

Browned Butter Zucchini Bread

Yield: 1 loaf

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


    To make browned butter:
  1. Slice the stick of butter into tablespoons and place in a small saucepan over medium heat.
  2. Once the butter starts to melt it will foam, then turn light brown.
  3. Once it begins to smell nutty (about 5 - 6 minutes) remove pan from the heat and transfer to a small bowl.
  4. Allow browned butter to cool while you shred the zucchini.
  5. Note: There might be a few browned bits floating in the butter. This is good, it adds a nutty flavor to the bread. However, if the bits are black, toss the butter and start over.
  6. 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.
  7. Preheat oven to 325 degrees Fahrenheit.
  8. In a medium bowl whisk together both flours, baking powder, baking soda, salt and cinnamon. Set aside.
  9. In a large mixing bowl, beat eggs with a whisk until light and fluffy, about one minute.
  10. Add the browned butter, sugar, shredded zucchini and vanilla. Mix with a spatula to combine.
  11. Add the dry ingredients. Mix until just combined. Do not overmix.
  12. Transfer batter to a greased loaf pan and bake for 50 - 60 minutes or until a toothpick inserted in the center comes out clean.
  13. 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.