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Moist Brown Butter Chocolate Chip Zucchini Bread

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A moist and tender zucchini bread enhanced with nutty brown butter and melty chocolate chips, perfect for any occasion and loved by all ages.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (1 stick or 115g) unsalted butter, browned
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups shredded zucchini (about 2 medium zucchinis), squeezed dry
  • 3/4 cup (130g) semi-sweet or dark chocolate chips
  • Optional: 1/2 cup (60g) chopped walnuts or pecans

Instructions

  1. Brown the butter: Melt 1/2 cup (115g) unsalted butter in a medium saucepan over medium heat, stirring frequently until golden brown and nutty, about 5-7 minutes. Pour into a heatproof bowl and let cool slightly.
  2. Prepare the zucchini: Shred about 2 cups of zucchini using a box grater. Place shredded zucchini in a clean kitchen towel or paper towels and squeeze out excess moisture.
  3. Mix dry ingredients: In a large bowl, whisk together 2 cups (250g) all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon. Set aside.
  4. Combine wet ingredients: In the bowl with browned butter, add 3/4 cup (150g) granulated sugar and 1/4 cup (50g) brown sugar. Stir until sugars dissolve slightly. Beat in 2 large eggs, one at a time, then add 1 teaspoon vanilla extract.
  5. Fold zucchini and chocolate chips: Add the squeezed zucchini to the wet mixture and gently fold to combine. Fold in chocolate chips and nuts if using.
  6. Combine wet and dry: Pour wet ingredients into dry ingredients and fold gently until just combined. Do not overmix; a few streaks of flour are okay.
  7. Bake: Preheat oven to 350°F (175°C). Grease or line a 9×5 inch loaf pan with parchment paper. Pour batter evenly into pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
  8. Cool and enjoy: Let bread cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Watch the brown butter closely to avoid burning; remove from heat as soon as it turns golden brown with a nutty aroma. Squeeze excess moisture from zucchini to prevent soggy bread. Do not overmix batter to keep bread tender. Tent with foil if top browns too quickly during baking.

Nutrition

Keywords: zucchini bread, brown butter, chocolate chip, quick bread, moist zucchini bread, easy zucchini bread, homemade bread, chocolate chip bread

Find it online: https://prismtaste.com/moist-brown-butter-chocolate-chip-zucchini-bread-easy-homemade-recipe/