Zucchini In Pecan Brown Butter Recipes

ZUCCHINI-PECAN-FIG QUICK BREAD WITH BROWN BUTTER GLAZE

Steps:

• For the quick bread: Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
• Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the figs and pecans and toss together. Set aside.
• Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded zucchini. Fold this mixture into the flour mixture until just incorporated.
• Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
• For the brown butter glaze: When the bread is cool, cook the butter in a small pan over low heat until brown; keep warm.
• Put the confectioners' sugar and milk in a small bowl and whisk in the brown butter until smooth. Use immediately.
• Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

ZUCCHINI BARS WITH BROWN BUTTER FROSTING

Steps:

• Preheat oven to 350 degrees and grease a 15x10x1 inch pan. In a medium mixing bowl, add flour, baking powder, salt, and cinnamon. Set aside.
• In a mixer, add sugar, oil, and eggs and mix until smooth. Add the dry ingredients to the wet ingredients until incorporated.
• Stir in zucchini and chopped pecans. Spread evenly in prepared pan. Cook for 30-40 minutes or until a toothpick inserted in the center comes clean. Let bars cool completely.

ZUCCHINI-PECAN-DATE QUICK BREAD WITH LEMON GLAZE

Steps:

• For the quick bread: Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
• Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the dates and pecans and toss together. Set aside.
• Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded zucchini. Fold this mixture into the flour mixture until just incorporated.
• Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
• For the lemon glaze: Whisk together the confectioners' sugar, milk and lemon zest and juice in a small bowl.
• Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

ZUCCHINI BARS WITH BROWNED BUTTER FROSTING

Steps:

• Heat oven to 350°F. Grease bottom and sides of 15x10x1-inch pan with shortening or spray with cooking spray.
• In large bowl, beat granulated sugar, oil and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder, salt and cinnamon. Stir in zucchini and pecans. Spread in pan.
• Bake 30 to 40 minutes or until toothpick inserted in center comes out clean and top is golden brown. Cool completely, about 1 hour.
• Meanwhile, in 4-quart saucepan, heat butter over medium heat until light golden brown; remove from heat. Stir in powdered sugar, vanilla and milk until smooth and spreadable. Spread Browned Butter Frosting on cooled bars. For bars, cut into 8 rows by 6 rows. Top each bar with pecan half.

ZUCCHINI BARS WITH BROWNED BUTTER ICING

Steps:

• heat oven to 350*.
• grease bottom and sides of jelly roll pan -- with crisco -- set aside.
• beat eggs, sugar and oil in large bowl, with mixer on medium speed --
• stir in flour, baking powder, salt and cinnamon.
• stir in zucchini and pecans and spread in pan.
• bake 30-40 minutes or toothpick test.
• cool completely on wire rack. about 1 hour --
• spread frosting on bars -- decorate with pecan halves if desired.
• to prepare BROWNED BUTTER FROSTING:.
• heat butter in 4 quart pan over medium heat till light golden brown --
• remove from heat and add powdered sugar, vanilla and milk till smooth and spreadable.

ZUCCHINI IN PECAN BROWN BUTTER

Steps:

• Melt butter in a large heavy skillet over moderate heat, then cook pecans, stirring, until golden brown and butter is browned.
• Add zucchini with salt and pepper to taste and cook, stirring frequently, until just tender, about 10 minutes.
• Serve zucchini topped with parmesan curls.