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Brown Butter Zucchini Chocolate Chip Bread

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This Brown Butter Zucchini Chocolate Chip Bread is the best easy recipe, combining nutty browned butter with moist shredded zucchini and melty chocolate chips for an impossibly tender, bakery-quality loaf that disappears fast.

Ingredients

Scale
  • 1/2 cup (1 stick or 113g) unsalted butter
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1/3 cup (80g) plain Greek yogurt or sour cream
  • 1 1/2 cups (about 1 medium zucchini) grated zucchini, squeezed dry
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line your 9×5-inch loaf pan with parchment paper, leaving an overhang on the two long sides. Lightly grease any exposed sides with butter or nonstick spray.
  2. Brown the butter. Place the 1/2 cup butter in a light-colored saucepan over medium heat. Stir occasionally as it melts. It’ll start to foam and bubble. After about 5 to 7 minutes, you’ll see golden brown specks appear at the bottom and the butter will smell nutty. The moment it turns amber, remove it from the heat and pour it into a heatproof bowl (including all those brown bits). Let it cool for 10 minutes.
  3. Grate and squeeze the zucchini. Wash your zucchini and trim off the ends. Grate it using the large holes of a box grater. You should have about 1 1/2 cups of shredded zucchini. Place it in the center of a clean kitchen towel, gather the corners, and twist firmly to squeeze out as much liquid as you can. Set the dry zucchini aside.
  4. Mix the dry ingredients. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  5. Mix the wet ingredients. In a medium bowl, whisk together the granulated sugar, brown sugar, eggs, vanilla extract, and Greek yogurt until smooth and well combined. The mixture should look pale and slightly thickened.
  6. Combine wet and dry. Pour the cooled brown butter into the wet ingredients and whisk until incorporated. Now pour the wet mixture into the dry ingredients. Use a rubber spatula to fold everything together gently. Stop mixing as soon as you no longer see streaks of flour.
  7. Fold in the zucchini and chocolate chips. Add the squeezed zucchini and 3/4 cup of the chocolate chips (reserve the remaining 1/4 cup for topping). Fold gently with your spatula until just combined. The batter will be thick and slightly shaggy.
  8. Transfer to the pan. Scrape the batter into your prepared loaf pan and spread it evenly. Sprinkle the remaining 1/4 cup chocolate chips on top.
  9. Bake. Place the pan in the preheated oven and bake for 50 to 60 minutes. At the 45-minute mark, check the bread. If the top is browning too quickly, tent it loosely with aluminum foil. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  10. Cool completely. Let the bread cool in the pan on a wire rack for about 15 minutes. Then use the parchment overhang to lift it out and transfer it directly to the cooling rack. Let it cool completely before slicing — at least 1 hour.

Notes

Don’t skip squeezing the zucchini dry—excess moisture makes the bread dense and gummy. Watch the butter carefully as it browns; it goes from perfect to burnt in about 30 seconds. Room temperature ingredients help the batter come together smoothly. Let the bread cool completely before slicing to prevent crumbling. The flavors deepen after a day or two.

Nutrition

Keywords: brown butter, zucchini bread, chocolate chip, easy recipe, moist, quick bread, summer squash, breakfast bread, snack, dessert

Find it online: https://rowanrecipes.com/brown-butter-zucchini-chocolate-chip-bread-the-best-easy-recipe/