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Cozy Brown Butter Chocolate Chip Zucchini Bread

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A warm, tender zucchini bread with nutty brown butter and melty chocolate chips, perfect for fall and quick to make.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, browned
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) brown sugar
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 1 3/4 cups (220g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 1/2 cups (about 1 medium) grated zucchini, squeezed of excess moisture
  • 1 cup (170g) semi-sweet chocolate chips

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt 1/2 cup (113g) unsalted butter. Stir frequently. After about 5-7 minutes, it will foam and then turn golden brown with a nutty aroma. Remove from heat immediately to avoid burning. Pour into a heatproof bowl and let cool slightly.
  2. Prep the zucchini: Grate 1 1/2 cups of zucchini using a box grater or food processor. Press the shreds gently in a clean kitchen towel or paper towels to remove excess moisture. Set aside.
  3. Mix wet ingredients: In a large bowl, whisk together the browned butter, 3/4 cup (150g) granulated sugar, and 1/4 cup (50g) brown sugar until combined. Beat in 2 large eggs, one at a time, then stir in 1 tsp vanilla extract.
  4. Combine dry ingredients: In another bowl, sift or whisk together 1 3/4 cups (220g) all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, and 1 tsp ground cinnamon.
  5. Bring it all together: Gradually fold the dry ingredients into the wet mixture, mixing just until combined. Overmixing will make the bread dense.
  6. Add zucchini and chocolate chips: Fold in the grated zucchini and 1 cup (170g) semi-sweet chocolate chips evenly.
  7. Prepare the pan: Grease a 9×5 inch loaf pan with butter or line it with parchment paper for easy removal.
  8. Bake: Pour the batter into the pan and smooth the top with a spatula. Bake at 350°F (175°C) for 50-60 minutes. Start checking at 50 minutes by inserting a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s done.
  9. Cool: Let the bread cool in the pan on a wire rack for 15 minutes before removing it to cool completely.

Notes

Watch the butter carefully when browning to avoid burning. Squeeze out excess moisture from zucchini to prevent soggy bread. Toss chocolate chips in a little flour before folding in to prevent sinking. If edges brown too quickly, cover with foil halfway through baking. Overmixing the batter will make the bread dense.

Nutrition

Keywords: brown butter, chocolate chip, zucchini bread, fall recipe, quick bread, cozy, easy baking

Find it online: https://elvafood.com/cozy-brown-butter-chocolate-chip-zucchini-bread-recipe-easy-and-perfect-for-fall/