What type of zucchini should I use for the zucchini bread?

You can use any type of fresh zucchini for The BEST Ultra Moist Brown Butter Zucchini Bread recipe. However, medium-sized zucchinis are ideal because they have a good balance of moisture and flavor. If the zucchini is larger, make sure to seed and grate it finely to avoid excess water in the bread.

Can I replace the brown butter with regular butter?

Yes, you can use regular melted butter instead of brown butter, though your bread will lack the nutty flavor. If you choose to skip the browning step, simply melt the butter and mix it with the other ingredients as instructed.

How should I store leftover zucchini bread?

To store leftover zucchini bread, wrap it tightly in plastic wrap or place it in an airtight container. It can last at room temperature for about 5 days or in the refrigerator for even longer. If you want to keep it for more than a week, consider freezing individual slices.

Can I use frozen zucchini for this recipe?

Yes, frozen zucchini can be used in The BEST Ultra Moist Brown Butter Zucchini Bread recipe. Thaw the zucchini and drain any excess moisture before adding it to the batter to ensure the right consistency and texture.

Is it necessary to squeeze the zucchini before adding it to the batter?

It is not necessary to squeeze the grated zucchini before adding it to the batter, but if it seems excessively watery, you can gently press it between paper towels. This will help prevent the bread from becoming too moist.

Brown Butter Zucchini Bread Recipe: Ultra Moist

Ingredients

Scale

10 tablespoons (140 g) Unsalted butter (to make brown butter)
2 cups (240 g, about 2 to 3 small zucchinis) Fresh zucchini (finely grated)
1 cup (200 g) Granulated sugar
¼ cup (55 g) Dark brown sugar (pack tightly)
3 tablespoons (36 g) Vegetable oil (any cooking oil such as sunflower or grape seed)
1 tablespoon (13 g) Vanilla paste or extract
1 tablespoon (6 g) Cinnamon
1 teaspoon Nutmeg
1 teaspoon Ground ginger
2 Large eggs (cold)
2 teaspoons Baking powder
1 teaspoon Baking soda
1 teaspoon Sea salt
¾ cup (168 g) Whole milk (room temperature)
2 1/3 cups (315 g) All-purpose flour
3 tablespoons (36 g) Demerara sugar (for topping)

Cook Mode Prevent your screen from going dark

Instructions

Begin by browning the butter in a medium skillet over medium heat until it turns golden brown and releases a nutty aroma. Allow it to cool slightly.
Combine the cooled butter with the granulated sugar and brown sugar in a mixing bowl. Whisk until the sugars are well blended.
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla, vegetable oil, cinnamon, nutmeg, and ground ginger until combined.
Sift together the flour, baking powder, baking soda, and sea salt in a separate bowl. Gradually fold the dry ingredients into the wet mixture until just combined.
Fold in the grated zucchini and whole milk until incorporated.
Preheat your oven to 350°F (175°C) and prepare your loaf pan by greasing it or lining it with parchment paper. Pour the batter into the pan and smooth the top. Sprinkle the Demerara sugar over the batter.
Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean. Allow cooling in the pan for 10 minutes before transferring to a wire rack.

Notes

Use fresh zucchini for the best flavor and moisture. You can substitute vegetable oil with coconut oil if desired.

Author: isabella-moreno
Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 230
Sugar: 15g
Sodium: 200mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg