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Moist Chocolate Chip Zucchini Bread Recipe with Easy Brown Butter Glaze

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A moist and flavorful zucchini bread studded with chocolate chips and topped with a nutty brown butter glaze. This recipe sneaks veggies into dessert with a rich, tender crumb and a delicious glaze finish.

Ingredients

Scale
  • 2 cups shredded, packed zucchini (about 2 medium zucchinis)
  • 2 cups (240g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup packed (50g) brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup (80ml) vegetable oil
  • 1 cup (170g) semi-sweet chocolate chips
  • 4 tablespoons (56g) unsalted butter (for brown butter glaze)
  • 1 cup (120g) powdered sugar (for glaze)
  • 1 to 2 tablespoons (15-30ml) milk (whole or plant-based, to thin glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or line with parchment paper.
  2. Shred 2 medium zucchinis using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and gently squeeze out excess moisture to get about 2 packed cups.
  3. In a medium bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and cinnamon until well combined.
  4. In a large bowl, beat eggs with vegetable oil and vanilla extract until smooth and slightly frothy.
  5. Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Avoid overmixing.
  6. Fold in the shredded zucchini and chocolate chips carefully to distribute evenly.
  7. Pour batter into the prepared loaf pan and smooth the top.
  8. Bake for 50-60 minutes, starting to check at 50 minutes by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
  9. While baking, melt butter in a small saucepan over medium heat, stirring continuously until it foams and turns golden brown with a nutty aroma (about 4-5 minutes). Remove from heat immediately.
  10. Whisk powdered sugar into the browned butter. Add milk 1 tablespoon at a time until glaze is smooth and pourable.
  11. Cool the bread completely on a wire rack (about 1 hour). Drizzle the brown butter glaze evenly over the top and let set for 15 minutes before slicing.

Notes

Squeeze excess moisture from zucchini to avoid soggy bread. Brown butter carefully to avoid burning. Mix batter gently to keep bread tender. Use room temperature eggs for better emulsification. Start checking bake at 50 minutes to prevent overbaking. Prepare glaze while bread bakes to save time.

Nutrition

Keywords: zucchini bread, chocolate chip bread, brown butter glaze, moist zucchini bread, easy zucchini bread, sweet bread, baking, dessert, snack

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