Recipe Ingredients
For bread:
- 2 cups finely grated zucchini
- 1/2 cup plus 2 tablespoons Plugrá® Unsalted Butter, plus more for greasing loaf pan
- 2 1/3 cups all-purpose flour
- 2 1/2 teaspoons ground cardamom
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 3/4 teaspoons kosher salt
- 1 teaspoon ground cinnamon
- 1 cup sugar
- 1/4 cup packed brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs, room temperature
- 3 tablespoons vegetable oil
- 3/4 cup whole milk, room temperature
- 3 tablespoons demerara sugar
For whipped brown butter:
- 1 (8-ounce) block Plugrá® Unsalted Butter
- 2 tablespoons packed brown sugar
- 1 tablespoon vanilla bean paste
- 1 1/2 teaspoons kosher salt
Recipe Directions
For bread:
- Place zucchini on paper towel lined rimmed baking sheet. Top with additional paper towels and press down gently to remove excess moisture. Set aside.
- Melt butter in medium saucepan over medium heat. Cook, whisking frequently, until butter is frothy, deep golden-brown and fragrant, about 3 to 4 minutes. Transfer butter to a heat-safe bowl and allow to cool for at least 10 minutes.
- Preheat oven to 350°F and grease a 9x5-inch loaf pan with butter and line with a parchment paper sling.
- Whisk flour, cardamom, baking powder, baking soda, salt and cinnamon together until combined.
- Beat cooled butter, sugar, brown sugar, oil and vanilla in the bowl of a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 3 to 5 minutes. Beat in eggs, one at a time, until combined, about 1 minute. Add flour mixture and milk in 2 alternating batches, beating well between each addition, until combined. Fold in zucchini until just combined.
- Spread batter in an even layer into prepared loaf pan and sprinkle with demerara sugar. Bake until light golden-brown, tenting with foil as needed to prevent it from browning too quickly, until a toothpick inserted into the center comes out clean, about 1 hour to 1 hour 10 minutes. Allow to cool for about 20 minutes before inverting bread onto a wire rack to cool completely.
For whipped brown butter:
- While bread is cooling, melt butter in medium saucepan over medium heat. Cook, whisking frequently, until butter is frothy, deep golden-brown and fragrant, about 4 to 5 minutes. Transfer butter to a medium heat-safe bowl. Fill a large bowl 1/4 of the way with an ice bath. Place bowl of butter on top of ice bath and whisk butter continuously until light and fluffy. Remove butter from ice bath. Add sugar, vanilla and salt, and whisk until smooth. Slice and serve bread with butter, and enjoy.
