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Cozy Brown Butter Chocolate Chip Zucchini Bread

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A moist and flavorful zucchini bread enhanced with nutty brown butter and melty semi-sweet chocolate chips, perfect for cozy moments and easy baking.

Ingredients

Scale
  • 6 tablespoons unsalted butter (browned)
  • 3/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour (220g)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 cups fresh zucchini, grated and squeezed of excess moisture
  • 3/4 cup semi-sweet chocolate chips

Instructions

  1. Brown the Butter: Place 6 tablespoons (85g) of unsalted butter in a medium saucepan over medium heat. Stir occasionally as it melts and starts to foam. After about 5-7 minutes, the butter will turn a golden-brown color and smell nutty. Remove from heat immediately to avoid burning, and transfer to a heatproof bowl to cool slightly (about 5 minutes).
  2. Grate the Zucchini: While the butter cools, grate 2 cups (about 2 medium zucchinis) of zucchini using a box grater. Place the grated zucchini in a clean kitchen towel and gently squeeze out excess moisture to prevent soggy bread.
  3. Mix Dry Ingredients: In a large bowl, whisk together 1 3/4 cups (220g) 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 a separate bowl, whisk 3/4 cup (150g) granulated sugar, 1/4 cup (50g) packed brown sugar, and the browned butter until smooth. Add 2 large eggs, one at a time, whisking after each addition. Stir in 1 teaspoon vanilla extract.
  5. Fold Zucchini and Chocolate Chips: Add the grated zucchini to the wet mixture, mixing gently. Then fold in the dry ingredients just until combined, being careful not to overmix. Finally, fold in 3/4 cup (135g) semi-sweet chocolate chips.
  6. Prepare Loaf Pan: Grease a 9×5-inch loaf pan with butter or non-stick spray. Pour the batter evenly into the pan and smooth the top with a spatula.
  7. Bake: Preheat the oven to 350°F (175°C). Bake the loaf for 50-60 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs. Tent loosely with foil if the top browns too quickly during the last 10 minutes.
  8. Cool: Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use a light-colored pan for browning butter to monitor color changes and avoid burning. Squeeze zucchini thoroughly to prevent soggy bread. Mix batter just until dry ingredients disappear to keep bread tender. For gluten-free, substitute all-purpose flour with a gluten-free blend containing xanthan gum. For vegan, use coconut oil instead of butter, flax eggs, and dairy-free chocolate chips.

Nutrition

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

Find it online: https://zestynora.com/cozy-brown-butter-chocolate-chip-zucchini-bread-recipe-easy-and-best/