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Ultra Moist Brown Butter Chocolate Chip Zucchini Bread

brown butter chocolate chip zucchini bread - featured image
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A rich and moist zucchini bread featuring nutty brown butter and gooey chocolate chips, perfect for any occasion and easy to make with simple ingredients.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, for browning
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup packed (100g) brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups grated fresh zucchini (about 1 medium zucchini)
  • 1 cup (170g) semi-sweet or dark chocolate chips

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt 1/2 cup (115g) unsalted butter. Stir frequently as it foams and browns, about 5 to 7 minutes. Remove from heat immediately once nutty aroma and brown flecks form. Transfer to a large bowl and let cool for 5 minutes.
  2. Combine sugars and eggs: Whisk in 3/4 cup granulated sugar and 1/2 cup brown sugar into the cooled brown butter until smooth. Add 2 large eggs one at a time, mixing well after each. Stir in 1 teaspoon vanilla extract.
  3. Prepare dry ingredients: In a separate bowl, sift together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
  4. Shred the zucchini: Using a box grater or food processor, grate about 1 1/2 cups fresh zucchini. If watery, squeeze out excess moisture with a kitchen towel.
  5. Mix zucchini and dry ingredients: Fold shredded zucchini into dry ingredients. Gradually add this mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing.
  6. Add chocolate chips: Fold in 1 cup chocolate chips evenly throughout the batter.
  7. Prepare the loaf pan: Lightly grease a 9×5 inch loaf pan with butter or nonstick spray. Pour batter in and smooth the top.
  8. Bake: Place pan in preheated oven at 350°F (175°C) for 55 to 65 minutes. Check at 55 minutes with a toothpick; it should come out with a few moist crumbs but no wet batter.
  9. Cool: Let bread cool in pan on a rack for 10 minutes, then transfer to rack to cool completely before slicing.

Notes

If the top browns too quickly, tent loosely with foil halfway through baking. Toss chocolate chips in a little flour before folding in to prevent sinking. Do not overmix batter to keep bread tender. Use fresh zucchini or thaw and squeeze frozen zucchini to avoid sogginess. Cooling completely before slicing prevents crumbling.

Nutrition

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

Find it online: https://coracooks.com/ultra-moist-brown-butter-chocolate-chip-zucchini-bread-recipe-for-perfect-homemade-loaves/