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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 semi-sweet chocolate chips and topped with a nutty brown butter glaze. This recipe combines fresh zucchini moisture with a rich glaze for a cozy, indulgent treat.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon (optional)
  • ½ cup (120 ml) vegetable oil (neutral oil like canola preferred)
  • ¾ cup (150 g) granulated sugar
  • ¼ cup packed (50 g) brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups shredded zucchini (about 2 medium zucchinis), fresh or frozen (thawed and drained well)
  • 1 cup (175 g) semi-sweet chocolate chips
  • 4 tablespoons (56 g) unsalted butter (for brown butter glaze)
  • 1 cup (120 g) powdered sugar (sifted)
  • ½ teaspoon vanilla extract (for glaze)
  • 2–3 tablespoons (30–45 ml) milk (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray and set aside.
  2. Shred the zucchini using a box grater or food processor. Place shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (if using). Set aside.
  4. In another bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and well combined.
  5. Gently fold the wet ingredients into the dry ingredients using a spatula until just combined. Do not overmix.
  6. Fold in the shredded zucchini and chocolate chips evenly into the batter.
  7. Pour the batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  8. Bake for 50–60 minutes, starting to check at 50 minutes by inserting a toothpick into the center. It should come out with a few moist crumbs but no wet batter.
  9. Let the bread cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely before glazing.
  10. To make the brown butter glaze, melt the butter in a small saucepan over medium heat, swirling constantly until it turns golden brown with a nutty aroma (about 4-5 minutes). Remove from heat immediately.
  11. In a bowl, whisk together the browned butter, powdered sugar, vanilla extract, and 2 tablespoons milk until smooth. Add more milk if needed to reach desired drizzle consistency.
  12. Once the bread is fully cooled, drizzle the brown butter glaze generously over the top. Let it set for a few minutes before slicing.

Notes

Squeeze out excess moisture from zucchini to prevent soggy bread. Use room temperature eggs for better mixing. Brown butter carefully to avoid burning. Do not overmix batter to keep bread tender. Let bread cool completely before glazing to prevent glaze from melting off. Tent with foil if bread browns too fast.

Nutrition

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

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