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Moist Chocolate Chip Zucchini Bread with Brown Butter Glaze

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This incredibly moist chocolate chip zucchini bread features a nutty brown butter glaze that transforms a humble garden vegetable into a decadent treat. The zucchini keeps every slice tender while chocolate chips provide pockets of sweetness, and nobody ever guesses there’s a whole vegetable inside.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs, at room temperature
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • ½ cup (120ml) vegetable oil
  • ¼ cup (60ml) buttermilk, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups shredded zucchini (about 1 medium zucchini), gently squeezed of excess moisture
  • ¾ cup (130g) semi-sweet chocolate chips
  • ¼ cup (½ stick, 57g) unsalted butter (for glaze)
  • 1 cup (120g) powdered sugar, sifted (for glaze)
  • ½ teaspoon vanilla extract (for glaze)
  • 2 to 3 tablespoons milk or heavy cream (for glaze)
  • Pinch of salt (optional, for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the two long sides. Lightly spray the exposed ends with nonstick spray.
  2. Wash the zucchini and trim off the stem end. Using a box grater, shred the zucchini (skin and all) into a clean kitchen towel or a fine-mesh strainer set over a bowl. Let it sit for a few minutes, then gently squeeze out the excess moisture. You want it damp, not dripping. Set aside.
  3. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon.
  4. In a large bowl, whisk together the eggs, granulated sugar, and brown sugar until smooth and slightly thickened, about 1 minute. Add the vegetable oil, buttermilk, and vanilla extract. Whisk until fully combined and emulsified.
  5. Add the shredded zucchini to the wet mixture and stir with a rubber spatula until evenly distributed.
  6. Pour the dry ingredients into the wet mixture. Gently fold together with the rubber spatula until just combined. A few streaks of flour are fine. Do not overmix.
  7. Reserve about 1 tablespoon of chocolate chips for the top. Gently fold the remaining chocolate chips into the batter.
  8. Pour the batter into the prepared loaf pan and spread it into an even layer. Sprinkle the reserved tablespoon of chocolate chips over the top.
  9. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (not wet batter). If the top is browning too quickly after 40 minutes, tent loosely with aluminum foil.
  10. Let the bread cool in the pan on a wire rack for 15 minutes. Then lift it out using the parchment overhang and transfer directly to the wire rack to cool completely.
  11. While the bread cools, make the brown butter glaze. Place the butter in a small saucepan over medium heat. Stir frequently as it melts. It will foam, then the foam will subside, and you’ll see golden brown specks forming at the bottom. This takes about 5 to 7 minutes. As soon as it smells nutty and turns a light amber color, remove it from the heat immediately. Pour into a heatproof bowl and let it cool for 5 minutes.
  12. Whisk the powdered sugar, vanilla extract, and 2 tablespoons of milk or cream into the browned butter. Add more milk 1 teaspoon at a time until you reach a pourable but thick consistency. Stir in a tiny pinch of salt if using.
  13. Once the bread is completely cool, drizzle the brown butter glaze over the top. Let it set for at least 15 minutes before slicing.

Notes

Don’t over-squeeze the zucchini; it should still feel damp after squeezing. Room temperature ingredients matter for best texture. Watch the brown butter carefully as it can go from perfect to burnt in seconds. Let the bread cool completely before glazing to prevent the glaze from melting and soaking in. For best results, freeze the unglazed loaf wrapped tightly in plastic wrap and foil for up to 3 months; add fresh glaze after thawing.

Nutrition

Keywords: zucchini bread, chocolate chip zucchini bread, brown butter glaze, moist zucchini bread, summer baking, quick bread, garden recipe

Find it online: https://yumnode.com/moist-chocolate-chip-zucchini-bread-with-brown-butter-glaze/