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Moist Brown Butter Chocolate Chip Zucchini Bread

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A moist and flavorful zucchini bread enhanced with nutty brown butter and melty chocolate chips, perfect for any occasion and easy to make.

Ingredients

Scale
  • 1/2 cup (1 stick, 115g) unsalted butter, browned
  • 1 1/2 cups (190g) all-purpose flour (or gluten-free blend)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs, at room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 cup (packed, 100g) light brown sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (about 1 medium zucchini, 150g) grated zucchini, squeezed dry
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt 1/2 cup unsalted butter. Stir frequently as it foams and then begins to brown, about 5-7 minutes. Remove from heat and transfer to a heatproof bowl to cool slightly (about 10 minutes).
  2. Prepare the zucchini: Grate 1 1/2 cups zucchini using the fine side of a box grater. Place grated zucchini in a clean kitchen towel or paper towels and squeeze out excess moisture.
  3. Mix dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Set aside.
  4. Combine sugars and eggs: In another bowl, beat eggs with granulated sugar and brown sugar until smooth and slightly fluffy, about 2 minutes.
  5. Add brown butter and vanilla: Slowly pour the cooled brown butter into the egg mixture, stirring continuously. Add vanilla extract and mix well.
  6. Fold in zucchini: Gently fold the squeezed zucchini into the wet mixture.
  7. Combine wet and dry ingredients: Add dry ingredients to wet ingredients in batches, folding gently just until no streaks of flour remain. Avoid overmixing.
  8. Add chocolate chips: Fold in chocolate chips last, ensuring even distribution without sinking.
  9. Prepare pan and bake: Preheat oven to 350°F (175°C). Grease or line a 9×5 inch loaf pan with parchment paper. Pour batter into pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Cool and serve: Let bread cool in pan for 15 minutes, then transfer to a wire rack to cool completely.

Notes

Watch the brown butter carefully to avoid burning; squeeze zucchini well to prevent soggy bread; fold batter gently to keep crumb tender; toss chocolate chips in flour before folding to prevent sinking; tent with foil if edges brown too quickly; toothpick test may show moist crumbs which is okay.

Nutrition

Keywords: brown butter, zucchini bread, chocolate chip, moist bread, easy recipe, baking, quick bread, dessert, snack

Find it online: https://gleamgulp.com/moist-brown-butter-chocolate-chip-zucchini-bread-recipe-easy-and-perfect/