Brown Butter Zucchini Bread
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Moist and flavorful zucchini bread infused with the nutty taste of brown butter.
Ella x
Ingredients
- 250all-purpose flour
- 100granulated sugar
- 150 nullunsalted butter(melted and browned)
- 473 mlzucchini(diced)
- 2 nulleggs
- 50plain greek yogurt
- 1 nullvanilla extract(high-quality)
- 5baking powder
- 5salt
- 50chopped 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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