Browned Butter Chocolate Chip Zucchini Bread
Looking for a fun and easy way to elevate the classic zucchini bread we all know and love? Try browning a high quality salted butter before adding into your sugars. The butter gives this zucchini bread a crisp outside crust while keeping the inside filled with the toasted, nutty flavor that comes out when butter is browned.
Special Notes for Browned Butter Chocolate Chip Zucchini Bread
High Quality Salted Butter: I used Keri Gold Salted butter for this recipe, but any Salted European Style butter will work for browning. You will know your butter is browned and ready when you start to see a layer of foam and little brown specks start to appear on the bottom of the pot you’re using.
All Purpose Flour: I use all purpose flour for this recipe, but if you need to use a gluten free flour I would approach with caution and stick with GF flour and not almond flour.
Dark Chocolate Chips: Any dark chocolate chips work in this recipe, I love 70% cocoa for my dessert recipes. If you want to use a dark chocolate bar you can always rough chop it before adding to your batter.
Espresso Baking Powder: I love how espresso baking powder adds a little subtle touch to this recipe. You don’t need much, just about half a teaspoon.
Room Temperature Eggs: Always use room temperature eggs if you can remember to leave them out for about 30 minutes to an hour before baking. It helps with making the batter homogenous, sometimes cold egg yolks can clot and become chunky when you try to whisk them with your sugars and butter.
Plain Whole Milk Yogurt: You can substitute sour cream or Greek yogurt if needed. Sour cream can add a nice tang ton your quick breads. Either way, make sure to use some sort of yogurt or sour cream to keep your quick bread moist.
Grated Zucchini: You will only need 1 medium sized zucchini for this recipe. You will lightly wring it out in a paper towel to keep your bread form having too much moisture.
How to Make This Simple Browned Butter Zucchini Bread
Gather Your Ingredients
1 stick salted butter, browned
3/4 cups brown sugar
1/2 cup white sugar
2 eggs
2 tsp vanilla
1/4 cup plain whole milk yogurt
1 and 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp espresso baking powder
1 cup dark chocolate chips
1 medium zucchini grated and wrung dry
Start by preheating your oven to 350 degrees and line or spray a loaf pan with a neutral oil to prevent sticking.
Brown butter on stovetop until bubbly, frothy and browned.
After the butter is browned, transfer to a medium mixing bowl before adding the sugars and whisk until combined.
Add in vanilla and eggs, whisk until smooth.
Add in yogurt and mix. Add in dry ingredients and combine well.
Fold in chocolate chips and grated zucchini.
Pour into baking pan and bake for 1 hour
Once your bread is done, remove from oven and allow to cool for at least 30 minutes before removing from the loaf pan and slicing with a serrated knife.
Serve with some extra butter slathered on or spread some peanut or almond butter over top and enjoy!
