This version of zucchini bread is by far my favorite. Brown butter kicks up the flavor a few notches, and the crusty sugar topping adds an additional surprise. To me, this bread signals that autumn is upon us. It’s also a yummy way to use up any surplus summer squash.
There is no need to remove the excess water from the zucchini here; in fact, it helps to develop a moist bread. What’s seriously simple about this recipe is you only need a large mixing bowl to put it all together. A quick tip: I always measure out my ingredients on paper to lessen clean-up.
