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. I think you will really like the complementary textures of the soft, brown-butter bread with the crispy sugar topping. Look for either sanding, raw, or turbinado sugar. Make sure to let the bread cool completely before slicing it or it might fall apart. Try this …