Imagine sinking your fork into a slice of warm, decadent Brown Butter Zucchini Cake, where the rich, nutty flavor of brown butter meets the moist, tender texture of fresh zucchini. This delightful American treat is not only a fantastic way to sneak in some veggies, but it also boasts an irresistible sweetness that will have you coming back for seconds! Perfect for any occasion, this cake is sure to impress your family and friends. Ready to elevate your baking game? Let’s dive into the deliciousness of this recipe!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 9 servings
Ingredients
- 1 cup unsalted butter
- 2 cups grated zucchini
- 1 cup granulated sugar
- 1 cup brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or line it with parchment paper for easier removal.
- In a medium saucepan over medium heat, melt 1 cup of unsalted butter. Continue to cook the butter, stirring frequently, until it turns a golden brown color and develops a nutty aroma. This should take about 5-7 minutes. Be careful not to burn it.
- Once the butter is browned, remove it from the heat and let it cool slightly while you prepare the other ingredients.
- In a large mixing bowl, combine 2 cups of grated zucchini, 1 cup of granulated sugar, 1 cup of brown sugar, and 3 large eggs. Mix well until all ingredients are thoroughly combined.
- Add the slightly cooled brown butter and 2 teaspoons of vanilla extract to the zucchini mixture. Stir until the mixture is smooth and well incorporated.
- In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Once cooled, slice the cake into squares and serve. Enjoy your delicious Brown Butter Zucchini Cake!
Tips
- Choose Fresh Zucchini: For the best flavor and moisture, use fresh zucchini. Look for firm, shiny zucchinis without blemishes.
- Grate Zucchini Properly: Use a box grater or food processor to grate the zucchini finely. This helps it blend seamlessly into the batter, ensuring a moist cake.
- Monitor the Brown Butter: When browning the butter, keep a close eye on it to prevent burning. Stir frequently and remove it from heat as soon as it reaches a golden brown color.
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense cake.
- Check for Doneness: Baking times can vary, so start checking your cake a few minutes before the recommended time. A toothpick should come out clean when it’s ready.
- Cool Completely: Allow the cake to cool completely before slicing. This helps the flavors to meld and makes it easier to cut clean squares.
- Storage: Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.Enjoy your baking adventure with this scrumptious Brown Butter Zucchini Cake!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 5g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 110mg
