Brown Butter Zucchini Bread with Orange Blossom Ginger Buttercream
Imagine a slice of warm, moist zucchini bread that’s rich with the nutty flavor of brown butter and topped with a luxurious Orange Blossom Ginger Buttercream. This Brown Butter Zucchini Bread with Orange Blossom Ginger Buttercream is not just a treat for your taste buds; it’s a delightful experience that you’ll find yourself coming back to time and again. With a fluffy texture and a hint of citrus, this recipe brings an exciting twist to the classic zucchini bread, making it perfect for any occasion.
Why You’ll Keep Making It
This recipe is a game changer for several reasons. First, the combination of brown butter and zucchini creates a depth of flavor that is unparalleled. The brown butter adds a rich, nutty aroma and taste that elevates the bread from ordinary to extraordinary. Second, the Orange Blossom Ginger Buttercream is a silky, fragrant topping that complements the warm spices and moist texture of the bread perfectly. Lastly, it’s versatile! Whether you’re enjoying it for breakfast, dessert, or a mid-afternoon snack, this zucchini bread fits the bill.
What Goes Into Brown Butter Zucchini Bread with Orange Blossom Ginger Buttercream
To make this delightful treat, you’ll need the following ingredients:
- Brown Butter Zucchini Bread:
- 4 ounces unsalted butter, melted until browned
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1 cup zucchini, shredded
- Orange Blossom Ginger Buttercream:
- 4 ounces unsalted butter, very soft
- 1 tablespoon orange juice
- 1 tablespoon orange blossom water
- 1/4 teaspoon salt
- 3 cups confectioners’ sugar
- 3 tablespoons crystallized ginger, chopped
- Zucchini slivers, for decorating cake (VERY optional)
Equipment Breakdown
Before you start baking, gather the necessary equipment:
- Mixing Bowls: For combining your wet and dry ingredients.
- Whisk: Essential for blending the batter smoothly.
- Loaf Pan: A standard 9×5-inch loaf pan is perfect for this recipe.
- Rubber Spatula: Great for scraping down the sides and folding in the zucchini.
- Electric Mixer: Ideal for whipping up the buttercream to a fluffy consistency.
Brown Butter Zucchini Bread with Orange Blossom Ginger Buttercream: How It’s Done
Let’s dive into the step-by-step process of creating this delectable Brown Butter Zucchini Bread with Orange Blossom Ginger Buttercream.
Step 1: Prepare the Brown Butter
Begin by melting 4 ounces of unsalted butter in a saucepan over medium heat. Stir frequently until the butter foams and begins to turn a golden brown color, about 5-7 minutes. Once it’s browned, remove it from the heat and let it cool slightly.
Step 2: Mix the Sugars and Eggs
In a large mixing bowl, combine the granulated sugar and brown sugar. Add the slightly cooled brown butter, followed by the eggs and vanilla extract. Whisk everything together until it’s well combined.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, and salt. This step ensures that your leavening agent is evenly distributed throughout the flour.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Be careful not to overmix!
Step 5: Fold in the Zucchini and Sour Cream
Gently fold in the shredded zucchini and sour cream until they are evenly distributed in the batter. The zucchini will add moisture and a subtle flavor that perfectly complements the brown butter.
Step 6: Bake the Zucchini Bread
Preheat your oven to 350°F (175°C) and grease your loaf pan. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Step 7: Make the Orange Blossom Ginger Buttercream
While the bread is cooling, prepare the buttercream. In a mixing bowl, combine the very soft unsalted butter, orange juice, orange blossom water, and salt. Mix with an electric mixer until smooth. Gradually add the confectioners’ sugar, mixing well until the frosting is light and fluffy. Finally, fold in the chopped crystallized ginger for an extra zing.
Step 8: Frost the Zucchini Bread
Once the bread has completely cooled, generously spread the Orange Blossom Ginger Buttercream on top. If you’d like, you can decorate with zucchini slivers for a whimsical touch.
Spring to Winter: Ideas
This Brown Butter Zucchini Bread with Orange Blossom Ginger Buttercream is versatile enough to enjoy throughout the year. Consider these variations and ideas:
- In the spring, add lemon zest to the batter for a refreshing twist.
- During summer, incorporate blueberries or raspberries for a fruity burst.
- For fall, add spices like cinnamon and nutmeg to enhance the seasonal flavors.
- In winter, pair with a warm cup of chai tea for a cozy afternoon treat.
Notes from the Test Kitchen
For the best results, make sure your eggs are at room temperature. This helps them mix more easily into the batter, resulting in a fluffier texture.
Don’t skip the step of cooling the brown butter before adding it to the sugars. Adding hot butter can cook the eggs, which is not what we want!
If you have extra zucchini, feel free to add more than the called-for amount; it will only make the bread moister.
Store any leftover buttercream in an airtight container in the refrigerator for up to a week. It can be used on other baked goods, too!
Keep It Fresh: Storage Guide
To keep your Brown Butter Zucchini Bread fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. You can also freeze the bread for up to 3 months. Just make sure to slice it before freezing for easy thawing.
Frequently Asked Questions
Can I use frozen zucchini for this recipe?
Yes, you can use frozen zucchini! Just make sure to thaw and drain any excess moisture before adding it to the batter.
Is there a substitute for orange blossom water?
If you can’t find orange blossom water, you can substitute it with additional orange juice or a splash of vanilla extract for flavoring.
Can I make this recipe gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend, and it should work well in this recipe.
How can I make this recipe vegan?
You can substitute the eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg) and use a plant-based butter for the buttercream.
Final Thoughts
Incorporating the rich, nutty flavor of brown butter and the aromatic notes of orange blossom and ginger, this Brown Butter Zucchini Bread with Orange Blossom Ginger Buttercream is a delightful treat that will leave you wanting more. Perfect for any season, it’s a versatile recipe that can adapt to your tastes and the ingredients you have on hand. Whether you’re sharing it with friends or savoring it solo, this zucchini bread offers a delicious and comforting experience that you’ll cherish over and over again. So grab your ingredients and get baking; your taste buds will thank you!
Brown Butter Zucchini Bread with Orange Blossom Ginger Buttercream
Ingredients
Equipment
Method
- Step 1: Prepare the Brown Butter - Melt 4 ounces of unsalted butter in a saucepan over medium heat. Stir frequently until the butter foams and begins to turn a golden brown color, about 5-7 minutes. Once it’s browned, remove it from the heat and let it cool slightly.
- Step 2: Mix the Sugars and Eggs - In a large mixing bowl, combine the granulated sugar and brown sugar. Add the slightly cooled brown butter, followed by the eggs and vanilla extract. Whisk everything together until it’s well combined.
- Step 3: Combine the Dry Ingredients - In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, and salt.
- Step 4: Combine Wet and Dry Ingredients - Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Be careful not to overmix!
- Step 5: Fold in the Zucchini and Sour Cream - Gently fold in the shredded zucchini and sour cream until they are evenly distributed in the batter.
- Step 6: Bake the Zucchini Bread - Preheat your oven to 350°F (175°C) and grease your loaf pan. Pour the batter into the prepared pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Step 7: Make the Orange Blossom Ginger Buttercream - In a mixing bowl, combine the very soft unsalted butter, orange juice, orange blossom water, and salt. Mix with an electric mixer until smooth. Gradually add the confectioners' sugar, mixing well until the frosting is light and fluffy. Finally, fold in the chopped crystallized ginger for an extra zing.
- Step 8: Frost the Zucchini Bread - Once the bread has completely cooled, generously spread the Orange Blossom Ginger Buttercream on top. If you’d like, decorate with zucchini slivers.
Notes
- Make sure your eggs are at room temperature for better mixing.
- Cool the brown butter before adding it to avoid cooking the eggs.
- Add more zucchini if you have extra; it makes the bread moister.
- Store leftover buttercream in the refrigerator for up to a week.
- Keep bread fresh in an airtight container at room temperature for up to 3 days.
