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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, perfect for gifting, gatherings, or a cozy treat.

Ingredients

Scale
  • 2 cups shredded zucchini (about 2 medium zucchinis, lightly packed)
  • 1 ¾ cups all-purpose flour (for a gluten-free option, use a 1:1 gluten-free baking flour)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon (optional but recommended)
  • ½ cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 large eggs, room temperature
  • ½ cup vegetable oil (or melted coconut oil)
  • 1 teaspoon pure vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 6 tablespoons unsalted butter (for the brown butter glaze)
  • 1 cup powdered sugar, sifted (for the glaze)
  • 2 tablespoons whole milk (or dairy-free milk for glaze)
  • ½ teaspoon pure vanilla extract (for the glaze)
  • A pinch of salt (for the glaze)

Instructions

  1. Preheat oven to 350°F (175°C) and grease or line a 9×5 inch loaf pan.
  2. Shred about 2 medium zucchinis to yield 2 cups. Lightly pat with a paper towel if very wet, but keep some moisture.
  3. In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon until combined.
  4. In another bowl, whisk granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and slightly frothy.
  5. Fold shredded zucchini into the wet ingredients gently.
  6. Gradually add dry ingredients to the wet mixture, folding gently with a spatula until just combined. Avoid overmixing.
  7. Fold in chocolate chips gently.
  8. Pour batter into prepared loaf pan and smooth the top.
  9. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil after 40 minutes if top browns too fast.
  10. Cool bread in pan for 15 minutes, then transfer to a wire rack to cool completely.
  11. To make the brown butter glaze, melt butter in a small saucepan over medium heat, swirling until golden brown and nutty (about 4-5 minutes). Remove from heat.
  12. Whisk in powdered sugar, milk, vanilla extract, and a pinch of salt until smooth. Add more milk if too thick. Let cool slightly to thicken.
  13. Drizzle glaze over cooled bread and let set for 10 minutes before slicing.

Notes

Do not overmix the batter to avoid tough bread. Keep some moisture in shredded zucchini for tenderness. Brown butter glaze adds a nutty caramel flavor; watch butter closely to avoid burning. Toss chocolate chips in flour before folding to prevent sinking. Tent bread with foil if browning too fast. For gluten-free, use 1:1 gluten-free baking flour. For dairy-free, substitute coconut oil and dairy-free milk in glaze.

Nutrition

Keywords: zucchini bread, chocolate chip, brown butter glaze, moist bread, easy dessert, baking, gluten-free option, dairy-free option

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