Perfectly moist, cinnamony zucchini bread made even better (*way* better) with nutty brown butter.
1stick1/2 cup melted unsalted butter
2cupscoarsely grated zucchinifrom about 2 medium zucchini
Preheat oven to 375 degrees Fahrenheit. Butter an 8-inch loaf pan and set aside.
In a small, thick-bottomed pan over medium heat, melt the butter. Continue cooking the butter over medium heat, whisking frequently, until the butter begins to turn brown and smells nutty, about 20 minutes. Remove from heat immediately and allow to cool. Note: It is really easy to burn brown butter, so watch it carefully. It turns brown really fast (and can also burn really fast!)
In a large bowl, stir together the flour, baking powder, cinnamon, and salt.
In a medium bowl, whisk together the eggs, granulated sugar, brown sugar, and vanilla extract. Mix in the cooled brown butter.
Stir the wet ingredients into the dry ingredients, mixing just until incorporated. Fold in the zucchini.
Pour batter into the loaf pan and smooth the top.
Bake for about 1 hour, until a toothpick inserted into the center of the bread comes out clean.
Cool bread for about 10 minutes in the pan then turn out and let cool completely on a wire rack.