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Tender Brown Butter Chocolate Chip Zucchini Bread

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A moist and tender zucchini bread with a rich, nutty flavor from brown butter and pockets of melty semi-sweet chocolate chips. Perfect for breakfast, snacks, or dessert with a cozy homemade touch.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, browned until golden and nutty
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup packed (50g) brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated zucchini (about 2 medium zucchinis), squeezed dry
  • 1 3/4 cups (220g) all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 cup (135g) mini semi-sweet chocolate chips

Instructions

  1. Wash and finely grate about 2 medium zucchinis to get roughly 1 1/2 cups. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. Set aside.
  2. In a medium saucepan, melt 1/2 cup (113g) unsalted butter over medium heat. Stir frequently as it foams and then begins to brown, turning golden with a nutty aroma (about 5 minutes). Remove from heat immediately and transfer to a heat-safe bowl to cool slightly.
  3. In a large mixing bowl, combine 3/4 cup granulated sugar and 1/4 cup packed brown sugar with the cooled brown butter. Beat in 2 large eggs, one at a time, then add 1 teaspoon vanilla extract. Stir in the drained grated zucchini until evenly distributed.
  4. In a separate bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon until well blended.
  5. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Do not overmix.
  6. Gently fold 3/4 cup mini semi-sweet chocolate chips into the batter, distributing evenly.
  7. Grease a 9×5 inch (23×13 cm) loaf pan with butter or non-stick spray. Pour the batter evenly into the pan and smooth the top.
  8. Bake at 350°F (175°C) for 50-60 minutes. Start checking at 50 minutes by inserting a toothpick in the center; it should come out mostly clean with a few moist crumbs but no wet batter. Tent with foil if the top browns too quickly.
  9. Let the bread cool in the pan on a wire rack for 15-20 minutes. Remove the loaf from the pan and cool completely on the rack before slicing.
  10. Slice with a serrated knife and serve warm or at room temperature.

Notes

Squeeze out as much moisture as possible from the grated zucchini to avoid soggy bread. Brown the butter carefully to avoid burning, which causes bitterness. Fold the batter gently to keep the bread tender. Tent with foil if the top browns too fast. Let the bread cool completely before slicing for best texture. Chilling the batter for 15 minutes before baking can improve flavor and slicing.

Nutrition

Keywords: zucchini bread, brown butter, chocolate chip, moist bread, homemade bread, easy zucchini bread, tender bread, baking, snack, dessert

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