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Lemon Ginger Zucchini Bread

Lemon Ginger Zucchini BreadLemon Ginger Zucchini BreadLemon Ginger Zucchini BreadLemon Ginger Zucchini Bread

This is a fun twist on the classic zucchini bread with flavors of ginger, freshly grated nutmeg, and lemon zest. It is then toasted in brown butter and topped with a dollop of créme fraiche and a sprinkle of sea salt.

Prep time: PT20M

Cook time: PT60M

Rating

5 stars (1 reviews)

Keywords

brown butter, creme fraiche, ginger, lemon, zucchini

Ingredients

Categories

Cuisine

Steps

  1. Preheat oven to 350 degrees F. Lightly coat a 9X5-inch loaf pan with nonstick spray.
  2. Grate zucchini on the large holes of a grater and put into a large bowl (do NOT pat dry, wring out, etc). Add lemon zest, oil, eggs, both sugars, vanilla, and salt. Stir to evenly combine. Add ginger, nutmeg, baking soda and baking powder to the bowl with the zucchini. Mix well to combine (you cannot overmix this part).
  3. Add flour to the bowl and mix until just barely combined. Do NOT overmix or your bread will be tough.
  4. Pour batter into your prepared loaf pan and use a rubber spatula to smooth out the top. Sprinkle with turbinado sugar (see notes).
  5. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean. Let loaf cool in pan for 20 minutes and then transfer to a cooling rack to cool completely.
  6. To serve: Slice bread into pieces that are 1-inch thick. Melt butter in a cast iron skillet over medium heat (~2 tbsp of butter per slice of bread). When butter is starting to foam, add slices and toast on each side for a few minutes until golden brown. Plate each slice on a dessert dish, add a dollop of créme fraiche and sprinkle with sea salt. See notes.

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