Brown Butter Zucchini Bread
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Brown Butter Zucchini Bread is a moist loaf combining grated zucchini with nuttily browned butter for rich, complex flavour. This recipe uses all purpose flour, sugar, eggs, Greek yoghurt and vanilla, along with walnuts for texture. With just 15 minutes of preparation and 30 minutes in the oven, this bread suits anyone looking for a straightforward bake that delivers impressive results.
Ella x
Ingredients
- 250 gall-purpose flour
- 100 ggranulated sugar
- 150 gunsalted butter(melted and browned)
- 473 mlzucchini(diced)
- 2eggs
- 50 gplain greek yogurt
- 1vanilla extract(high-quality)
- 5 gbaking powder
- 5 gsalt
- 50 gchopped walnuts
Detail level
Instructions
- 1
Preheat the oven to 180°C. Grease a 20cm loaf tin and set aside.
Tip: Use a high-quality loaf tin for even baking.
- 2
In a large mixing bowl, cream together the sugar and melted butter until light and fluffy.
Tip: Make sure to get rid of any brown butter sediment.
- 3
Add the eggs one at a time, mixing well after each addition.
Tip: Use room-temperature eggs for the best results.
- 4
In a separate bowl, whisk together the flour, baking powder, and salt.
Tip: Make sure to sift the flour for even distribution.
- 5
Add the dry ingredients to the wet ingredients, mixing until just combined.
Tip: Don't overmix!
- 6
Fold in the zucchini, yogurt, vanilla extract, and walnuts.
Tip: Don't overmix again!
- 7
Pour the batter into the prepared loaf tin and smooth the top.
Tip: Use a spatula to get rid of any air bubbles.
- 8
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Tip: Don't open the oven door until it's done!
- 9
Remove from the oven and let cool in the tin for 5 minutes before transferring to a wire rack.
Tip: Let the bread cool completely before slicing.
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