Best Ever Moist Zucchini Bread Recipe with Brown Butter

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a standard 9x5 inch loaf pan, or line it with parchment paper, leaving an overhang.
2. Brown the butter: Melt the butter in a small saucepan over medium heat, swirling constantly until the milk solids toast and the butter smells nutty and turns amber (about 4-5 minutes). Immediately pour the brown butter into a large mixing bowl and allow it to cool for 5 minutes.
3. Combine wet ingredients: Once slightly cooled, whisk the eggs, both sugars, and vanilla extract into the brown butter until smooth and well combined.
4. Prepare zucchini: Grate the zucchini and place the shreds in a clean tea towel or sieve, squeezing out as much liquid as possible. This step is crucial for a non-soggy loaf.
5. Combine dry ingredients: In a separate medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt until evenly distributed.
6. Gentle Mixing: Add the dry ingredients to the wet ingredients. Fold gently with a spatula until just combined—a few streaks of flour remaining are fine. Do not overmix!
7. Fold in additions: Gently fold in the drained zucchini and any optional nuts until they are distributed evenly throughout the batter.
8. Bake: Pour batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a skewer inserted into the centre comes out clean or with only a few moist crumbs attached.
9. Cool: Let the loaf cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely before slicing.