Browned Butter Zucchini Bread.

Don't let zucchini season get away without putting a few loaves of this delicious Browned Butter Zucchini Bread in the freezer! Delicious as written, yet included are three flavor variations...because variety is the spice of life!

Zucchini runs in two veins, too much or not available. This is for those times of abundance!

With summer ending and school beginning, the one constant is the zucchini coming off the vines in the garden! Fortunately, zucchini recipes are everywhere making it easy for everyone to use the zucchini in your own kitchen whether it is from your own garden, a CSA or the marketplace. Browned Butter Zucchini Bread is one such recipe. A little bit salty from the browned butter and moist from the zucchini, this simple bread recipe is delicious, but it is open to being customized as desired.

Browned Butter Zucchini Bread is what I call a wooden spoon recipe. Why? Well it needs no fancy equipment, a mixing bowl to hold the ingredients, a wooden spoon to mix them together, and a box grater to turn that zucchini squash into shreds. And like most of the recipes, I share here, this recipe does not all for any hard-to-find ingredients! But don't let the simplicity of this recipe fool you. This is the perfect loaf of bread to enjoy as it is offered and plan on embellishing future loaves as desired to match your pantry ingredients on hand or taste buds, which ever calls out the loudest.

Start with browning the butter...

Using my favorite pantry mix Whole Wheat Self-Rising Flour, this quick bread recipe only has five ingredients, as written. Whole Wheat Self-Rising Flour, eggs, sugar, oil, butter, and zucchini. To get started, it is best to brown the butter first. And as it cools, you can assemble the other ingredients and grate the zucchini. Once you stir it all together, just pop it into the oven and let it bake. While we often cut and enjoy it the day it is baked, like all quick bread loaves, it is better the next day after a brief rest...

Because zucchini bread freezes so well, consider making up a loaf or two for the freezer! And to help with that task, this one is easily adaptable to the add-ins suggested for a different flavored loaf each and every time! It seems once you have been baking for awhile, you instinctively know the flavors that go together so well. So I offer the following thoughts and suggestions to change the basic recipe just a bit and help you get a loaf or two into the freezer before the zucchini plants are done for the year.

And one final thought on this recipe, the flavor is in the browned butter, which is quite lovely with the whole wheat flour, but do feel free to add a bit of cinnamon or other spice that you naturally enjoy in zucchini bread.

Some additional flavor suggestions for this recipe:

Browned Butter Zucchini Bread with Brandied Cherries and Pecans.

1/4 c dried cherries

2 T brandy

1/2 c chopped pecans

The night before, cut the dried cherries in half and combine with the brandy, set aside. The cherries will have absorbed all of the brandy, if not you may discard the excess or simply stir it in. The next day add the cherries and pecans along with the shredded zucchini and proceed with the basic recipe below.

Chocolate Browned Butter Zucchini Bread

2 T cocoa powder

1/2 c chocolate chips

Add the cocoa powder to the Whole Wheat Self-Rising flour whisking together well. Stir in the chocolate chips with the shredded zucchini and proceed with the basic recipe below.

Cranberry Raisin Walnut Browned Butter Zucchini Bread

1/2 c dried cranberries

1/2 c raisins

1/2 chopped walnuts

Add the above ingredients along with the shredded zucchini and proceed with the basic recipe below. NOTE: Do allow this loaf to mellow overnight as the recipe indicates. The dried fruit benefits from the overnight rest.

Walnut Crowned Browned Butter Zucchini Bread

1/2 c walnut pieces

After placing the batter into the baking pan, sprinkle the walnut pieces over the top. Bake as directed.

Ingredients needed for this recipe:

Whole Wheat Self-Rising Flour
butter
sugar
eggs
oil
zucchini

You will also need the following:

box grater
medium-sized mixing bowl
measuring cups
kitchen spoon
silicone spatula
whisk
loaf pan

Now we are ready to begin!

Browned Butter Zucchini Bread

by the seat of my pants!

350-degree oven

UPDATED: 07.29.224

2 1/4 cups Whole Wheat Self-Rising Flour

2 eggs

3/4 c sugar

1/3 c butter

1/4 c oil

2 cups (lightly packed) shredded zucchini

Place the butter in a skillet and melt over medium heat. Once melted, reduce the heat and continue to let the butter simmer until it is lightly browned. Keep watch, it can go from brown to burnt, quickly. Set aside to cool.

Shred the zucchini using a box grater or food processor if desired.

In a medium-sized mixing bowl, add the eggs, oil and sugar, and beat well. Add the shredded zucchini and the cooled browned butter along with half the Whole Wheat Self-Rising Flour. Mix well. Add remaining flour and mix only until combined.

Turn the batter into a prepared loaf pan. Bake for 45-55 minutes or until done in your oven.

Let cool in the pan for 8-10 minutes, then turn out onto a rack or cotton toweling to cool completely. Wrap and store for 24 hours before cutting.

I love baking quick bread in this Danish pan, it holds the same amount of batter as a standard 9X5 loaf pan, but it is longer and narrow. The slices are so easy to cut and serve.

Storage options for Browned Butter Zucchini Bread. Store wrapped at room temperature for up to 4 days. For longer storage times, wrap well and freeze for up to three months.

UPDATE: For your convenience, a "copy and paste" version of Browned Butter Zucchini Bread has been included below.

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No Waste No Worry Oat Cakes.

#WholeWheatThat’sGoodToEat!

#wholefoodingredients

#scratchmadefoodforyourfamily

This recipe featured at:

Scratch Made Food & DIY Homemade Household featured at A Morning Cup of Joe Link-up and Blog Hop.

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Printable "copy and paste" version: