Browned Butter Zucchini Bread.

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

With summer ending and school beginning, the one constant is the zucchini coming off the squash vines in the garden! Fortunately, zucchini recipes are everywhere making it easy to use the zucchini in your own kitchen whether it is from your garden 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 calls out to be customized as desired.

Browned Butter Zucchini Bread is what I call a wooden spoon recipe. Because it needs no fancy equipment, a mixing bowl, a wooden spoon to mix, and a box grater to turn that whole squash into shreds to stir into the quick bread batter. And like most of the recipes, I share here, no hard-to-find ingredients either! But don't let the simplicity of this recipe fool you. This is the perfect loaf of bread to embellish as desired to match your pantry ingredients or taste buds.

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, eggs, and butter. Making it one quick, quick bread! It is best to brown the butter first, and as it cools, 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 usually 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 as with all recipes, this one is easily adaptable to add-ins to change up the flavor. It seems once you have been baking for awhile, you just know the flavors that go together well. So I would like to suggest the following thoughts and suggestions to change the basic recipe just a bit and get a loaf or two into the freezer before the zucchini are done for the year.

Some additional thoughts on this recipe:

Browned Butter Zucchini Bread with Brandied Cherries and Pecans.

1/4 c dried cherries

2 T brandy

1/2 c chopped pecans

Cut the cherries into quarters, combine with the brandy and set aside. 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 blending 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.

Do allow this loaf to mellow overnight as the recipe indicates.

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

2 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.

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.

You may also enjoy No Waste No Worry Oat Cakes.

#WholeWheatThat’sGoodToEat!

#wholefoodingredients

#scratchmadefoodforyourfamily

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Printable "copy and paste" version: