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Moist Double Chocolate Chip Zucchini Bread Recipe with Easy Brown Butter Glaze

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A moist and rich double chocolate chip zucchini bread with a nutty, caramel-flavored brown butter glaze. This recipe combines pantry staples with fresh zucchini for a delicious and unique quick bread.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • ½ cup unsweetened cocoa powder (50g)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup granulated sugar (200g)
  • ½ cup brown sugar, packed (110g)
  • 2 large eggs, room temperature
  • ½ cup vegetable oil or melted coconut oil (½ cup = 4 fl oz = 120ml)
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini, packed (about 1 medium zucchini)
  • 1 cup semi-sweet chocolate chips (175g)
  • For the Brown Butter Glaze:
  • 4 tablespoons unsalted butter (¼ cup = 60g)
  • 1 cup powdered sugar (120g), sifted
  • 2 tablespoons whole milk (2 tbsp = 1 fl oz = 30ml)
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
  2. Grate the zucchini using a box grater. Place the shredded zucchini in a clean kitchen towel and squeeze gently to remove excess moisture.
  3. In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt until combined. Set aside.
  4. In a separate bowl, beat the eggs with granulated sugar and brown sugar until light and fluffy, about 2-3 minutes.
  5. Slowly mix in the oil and vanilla to the egg mixture. Then fold in the grated zucchini, making sure it’s evenly distributed.
  6. Gently fold the dry ingredients into the wet mixture. Stop as soon as you don’t see any flour patches to avoid overmixing.
  7. Fold in the chocolate chips, saving a handful to sprinkle on top if desired.
  8. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle remaining chocolate chips on top.
  9. Bake for 50-60 minutes, or until a toothpick inserted near the center comes out with just a few moist crumbs. Start checking at 50 minutes.
  10. While the bread bakes, prepare the brown butter glaze: In a small saucepan over medium heat, melt the butter. Continue cooking, swirling the pan often, until the butter turns a deep golden brown and smells nutty, about 4-5 minutes. Watch closely to avoid burning.
  11. Remove from heat and whisk in powdered sugar, milk, vanilla, and salt until smooth. Adjust consistency with more milk or sugar if needed; it should be pourable but thick.
  12. Let the bread cool in the pan for 15 minutes, then transfer to a cooling rack. Once slightly cooled but still warm, drizzle the brown butter glaze over the top, letting it soak in.

Notes

Drain zucchini well to avoid soggy bread. Don’t overmix the batter to keep the bread tender. Brown butter carefully to avoid burning. Use room temperature eggs for better batter consistency. Test oven temperature for best results. Let bread cool slightly before glazing to prevent glaze from melting away.

Nutrition

Keywords: zucchini bread, double chocolate, chocolate chip, brown butter glaze, quick bread, moist bread, easy dessert, homemade treat

Find it online: https://novanosh.com/moist-double-chocolate-chip-zucchini-bread-recipe-with-easy-brown-butter-glaze/