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Moist Chocolate Chip Zucchini Bread Recipe with Easy Brown Butter Glaze

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A tender, moist zucchini bread flecked with semi-sweet chocolate chips and topped with a rich, nutty brown butter glaze. Perfect for breakfast, snacks, or any occasion.

Ingredients

Scale
  • 2 cups grated zucchini (about 2 medium zucchinis, unpeeled)
  • 1 ½ cups all-purpose flour (or almond flour for gluten-free)
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon (optional)
  • ⅓ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup sour cream or Greek yogurt
  • 1 cup semi-sweet chocolate chips (plus extra for topping)
  • 4 tablespoons unsalted butter (for glaze)
  • 1 cup powdered sugar, sifted (for glaze)
  • 2 tablespoons milk or almond milk (for glaze)
  • ½ teaspoon vanilla extract (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Grate 2 medium zucchinis to yield about 2 cups. Place grated zucchini in a clean kitchen towel and squeeze gently to remove excess moisture.
  2. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line with parchment paper.
  3. In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon if using.
  4. In a medium bowl, beat softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
  5. Beat in eggs one at a time, then stir in vanilla extract.
  6. Mix in sour cream or Greek yogurt, then fold in grated zucchini gently.
  7. Gradually add dry ingredients to wet ingredients, folding gently until just combined.
  8. Fold in 1 cup chocolate chips, reserving a few for topping.
  9. Pour batter into prepared loaf pan and smooth the top. Sprinkle remaining chocolate chips on top.
  10. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  11. Let bread cool in pan for 15 minutes, then transfer to a wire rack.
  12. To make the glaze, melt 4 tablespoons butter in a small saucepan over medium heat until golden brown and nutty, about 4-5 minutes. Remove from heat immediately.
  13. Whisk in powdered sugar, milk, vanilla extract, and salt until smooth and pourable. Adjust milk to desired consistency.
  14. Drizzle glaze generously over warm bread.

Notes

Squeeze excess moisture from zucchini to prevent soggy bread. Use room temperature eggs and butter for better texture. Brown butter carefully to avoid burning. Let bread cool before glazing to prevent glaze from sliding off. If glaze thickens, warm gently to loosen.

Nutrition

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

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