Ingredients:

  • 3/4 cup (170g) unsalted butter
  • 1/2 cup (100g) dark brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120g) sour cream
  • 1 tsp (5ml) pure vanilla extract
  • 2 cups (220g) fresh zucchini, finely shredded and lightly squeezed
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) baking powder
  • 1/2 tsp (3g) salt
  • 1 tbsp (8g) ground cinnamon
  • 1/4 tsp (1g) ground nutmeg

Instructions:

  1. Shred the zucchini using the fine holes of a grater. Place the shreds in a clean kitchen towel and give it a gentle squeeze to remove excess water.
  2. Melt the butter in a skillet over medium heat, whisking constantly until golden-brown bits form at the bottom and it smells like toasted hazelnuts. Remove from heat immediately.
  3. Stir the brown sugar and granulated sugar into the warm brown butter.
  4. Whisk in the room-temperature eggs, sour cream, and pure vanilla extract until the mixture is velvety and emulsified.
  5. Fold in the shredded zucchini.
  6. Sift the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg directly over the wet mixture. Fold with a spatula just until no flour streaks remain.
  7. Pour the batter into a greased and parchment-lined 9x5 inch loaf pan.
  8. Bake at 350°F (175°C) until the edges pull slightly away from the pan and a toothpick inserted into the center comes out with a few moist crumbs.