Saturday, September 16, 2017

Brown Butter Zucchini Bread

Switching gears on the blog! BRING ON THE PUMPKIN.

JK, this isn't actually a pumpkin recipe. If I'm being real, I had to get rid of the zucchini laying in my fridge for an embarrassing amount of time. But I dressed the iconic summer squash for sweater weather by drowning it in brown butter, cinnamon, and brown sugar. Fridge clearing at its best. 

Other blogs would probably say it's okay to use oil or just melted butter in place of brown butter, but we ain't playin here. Seize the day and take an extra 5 minutes to bring your butter to its prime state, golden brown nutty sizzly everything you need in life.

As soon as the brown sugar hits the brown butter, your nostrils will never be same. In all of the baking smells ever, the fragrance of sugar melding together with brown butter is pretty hard to beat. It seriously makes me weak in the knees.

You might have noticed I kinda have a thing for brown butter.

If you have any zucchini laying around too, welcome the fall season with this simple but comforting loaf. Even if you don't, break the status quo and grab some zucchini. Pumpkin can wait just a little longer.

1 stick unsalted butter
3/4 cup brown sugar
1 1/2 tsp vanilla extract
2 eggs
2 tbsp greek yogurt
1 1/2 tsp cinnamon
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/3 cup grated zucchini (about 2 small zucchini)
2 cups all-purpose flour

1) Preheat oven to 350 degrees F. Prepare a loaf pan (9x5) with parchment paper or grease/flour.
2) Brown butter in a pan over medium heat. It's easier and quicker if you cut your butter into smaller pieces. Once the milk solids turn a beautiful golden brown and perfume your kitchen with nuttiness glory, remove from heat and pour into a separate bowl. Cool.
3) Add brown sugar and whisk until fluffy. Add eggs, vanilla extract, and yogurt.
4) Add the cinnamon, baking soda, baking powder, and salt evenly and whisk. Add zucchini. Add flour, careful not to overmix.
5) Pour batter into prepared pan. Bake for 45-50 minutes, until a toothpick comes out clean.  

{can't forget the crumb shot}

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