Brown Butter Zucchini Cornbread! Add some depth and complexity to your classic cornbread recipe by making it with rich, nutty brown butter and fresh zucchini.
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Do you know what this is?
No, you don't. You probably think you know what it is. "It's cornbread!" "It's zucchini bread!" ...
It's both!
It's Zucchini Cornbread. The result of a harmonious union of two common favorites, with the added flavor of brown butter.
What's brown butter, you ask? Well, it's butter that's cooked until it's brown. {Um, you asked.} Why is that special? Because when you cook butter until its brown, it gets this interesting, nutty smell and flavor that makes things taste even better than when you're using regular butter... if you can believe it.
I love regular ol' cornbread, but there have been times when certain recipes have left something to be desired because they're too dry or crumbly.
But guess what? When you add in shredded zucchini, the moisture from the veggie refuses to allow anything but incredibly perfect bread to happen. Add in that amped up flavor from brown butter, and you've got yourself a pretty above average loaf of yumminess.
Basically, it's a marriage made in heaven. And who can't appreciate one of those?
Brown Butter Zucchini Cornbread
Equipment
- 9x5x3 inch loaf pan
- small saucepan
- Large bowl
- Mixing spoon
Ingredients
- ½ cup unsalted butter
- 1½ cups all-purpose flour
- ½ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon sea salt
- ¾ cup cornmeal
- 2 eggs
- ½ cup buttermilk
- 1 large zucchini grated
Instructions
- Preheat the oven to 350°F. Prepare a 9x5x3 inch loaf pan by spraying with cooking spray or coating in butter. Set aside.
- In a medium saucepan, melt butter over medium-high heat. Once melted completely, reduce the heat slightly and allow to simmer until it becomes a golden-brown color and smells nutty and fragrant. Set aside and allow to cool slightly.
- Meanwhile, in a large bowl, combine the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt and cornmeal until uniformly mixed.
- To the cooled butter, add the buttermilk and eggs and whisk together until well combined. {I just did this right in the saucepan as not to have to dirty another bowl.} Mix in the shredded zucchini.
- Add the wet ingredients to the dry ingredients and fold together until there are no more dry spots, but try not to overmix. The batter is going to be very thick; it should be.
- Scoop the batter into the prepared loaf pan and spread it as evenly as possible. Bake for about 55 minutes to 1 hour or until a skewer inserted in the center comes out mostly clean. {It's a moist bread so it may have some sticky crumbs, just make sure that it's not uncooked batter and you should be fine.}
- Remove from oven and cool in the pan for about 15 minutes before removing and slicing.
Justine Sulia says
Oh myyy...anything with brown butter is a for sure winner. I love this cornbread recipe! It is definitely going on my to-do list! Pinned!
Ethnic Food says
Zucchini cornbread is delicious. I love this post