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.
