A little bit of fall and a little bit of summer
Brown Butter & Spice Zucchini Apple Bread
Course: Dessert
Servings
10
servings
Cook Mode
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Ingredients
1 1/2 Cups Grated zucchini, drained of excess liquid
1/2 Cups Grated Apple, drained of excess liquid
3 Cups All purpose flour
1 Tsp Baking Soda
1/2 Tsp Baking powder
2 Tbs Cinnamon
1/2 Tsp Nutmeg, freshly grated
2 sticks Salted butter
3 Eggs
1 1/2 Cups Sugar
2 Tsp Vanilla
Directions
- Preheat the oven to 325 F. Grease and line a loaf pan with parchment paper; set aside.
- Cut the butter into somewhat small cubes and add them to a saucepan over medium-low heat. Brown the butter.
Note: If you’ve never browned butter before, I highly recommend watching a tutorial on YouTube. It’s not too complicated, but there are some visual cues to look out for. - Once the butter is browned, transfer to a bowl and set it aside to cool.
- Sift together the dry ingredients (flour, spices, baking powder, baking soda) in a medium bowl, and set them aside.
- In a large bowl, add the eggs and sugar. Whisk vigorously until the mixture becomes thick and somewhat fluffy. Then mix in the browned butter and vanilla, followed by the zucchini and apple.
- Add the dry ingredients to the wet mixture, and fold them together until combined, with no dry streaks remaining.
- Transfer the batter to the prepared loaf pan and bake for at least an hour. Keep in mind that this is a large loaf and takes time to bake thoroughly. I typically check it at 50 minutes and subsequently every 10-15 minutes until a toothpick comes out with just a few crumbs on it.
Recipe Video
@isabelleheikens Brown butter & spice, zucchini apple bread – because we have transitional outfits so why not transitional fall baking
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