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–+ servings

Brown Butter Zucchini Bread

5 | 11 reviews
I shouldn't bury the lead, this zucchini bread has brown butter AND miso, making it one of the best zucchini breads I've ever tasted. And yes, I mean it. I used to think miso was an overused and kind of troped ingredient, but in a dessert like this, it really is worth it. With subtle and earthy zucchini, a toasty brown butter miso element just takes this moist loaf to the next level. And great news - you don't have to wait for this brown butter to cool, making this recipe an oh-so-easy, 90-minute dessert.
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 1 9 by 5-inch loaf pan, 12 slices

Equipment

Ingredients

  • 2 medium zucchini, 400 grams
  • ½ cup unsalted butter, 113 grams
  • 2 tablespoons white miso
  • 3/4 cup granulated sugar, 165 grams
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour, 210 grams
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon Diamond Crystal kosher salt, use half if using Morton’s
  • 6 ounces dark chocolate, chopped

Instructions 

  1. Position a rack to the center of the oven and preheat to 350°F.
  2. Use the largest holes in a box grater to grate the zucchini into big shreds. Squeeze out any excess moisture from the zucchini, but don't go crazy, just one good squeeze per handful will do. Transfer the zucchini to a large bowl.
  3. Place a small sauté pan over medium heat and add the 113 grams of butter. Let this melt, then add in the miso. Use a spatula to mash the miso into the melted butter, creating nearly a paste. Stir occasionally and let this toast over medium heat until nice, foamy, and beginning to turn a deep golden brown, about 4-5 minutes.
  4. Immediately transfer the brown miso butter to the bowl with the zucchini. Whisk together to allow the zucchini to cool the brown butter.
  5. Add in 165 grams of granulated sugar, 2 large eggs and 1 teaspoon of vanilla extract. Whisk to combine.
  6. Then add to the bowl 210 grams of all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon Diamond Crystal kosher salt. Stir with the whisk to combine, then switch to a spatula to fold in the 6 ounces of chopped chocolate.
  7. Line a 9 by 5-inch baking tin with parchment paper. Pour in the batter.
  8. Bake at 350°F for 50-55 minutes, or until you can insert a toothpick and it comes out clean.
  9. Let this cool at room temperature for 30-45 minutes (I know...but be strong). Then gently remove from the pan, slice and serve!