Brown Butter Zucchini Bread with Orange Blossom Ginger Buttercream

Name: Brown Butter Zucchini Bread with Orange Blossom Ginger Buttercream
Yield: 1 serving
Ingredients: 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; 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 crystalized ginger, chopped; Zucchini slivers, for decorating cake (VERY optional)

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Breakfast, Cake, Others

Brown Butter Zucchini Bread with Orange Blossom Ginger Buttercream

Iris Warren

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

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
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 crystalized ginger, chopped
Zucchini slivers, for decorating cake (VERY optional)

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Instructions

Preheat oven to 350 degrees (F). Grease a 9x5 inch loaf pan; set aside.
Melt butter in a small saucepan over medium-low heat - stirring constantly - until just browned.
In a large bowl whisk together the browned butter and sugars until light and fluffy.
Add the eggs and vanilla, mix well.
Combine the flours, baking soda and salt, stir into the butter mixture until smooth.
Fold in the sour cream and zucchini. Spread evenly into prepared pan.
Bake for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
While the loaf is cooling, make your frosting!
In a large bowl of the body of a stand mixer beat the butter until light and fluffy. Add the orange juice and blossom water. Add the salt. Add the confectioners sugar one cup at a time. Beat until all of the sugar has been added. The frosting should be the perfect consistency, but if for some reason it's too thick add a little more orange juice, a half tablespoon at a time.
Once the loaf is cooled, you can spread the frosting across the top and ice it to your style preferences. Top with crystalized ginger.
Cut into slices and serve! Cake with keep in an airtight container for 3 days.