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Tender Chocolate Chip Zucchini Bread Recipe with Brown Butter and Sea Salt

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A tender, rich zucchini bread featuring brown butter and sea salt flakes, balancing sweetness and a nutty depth with chocolate chips. Perfect for a cozy treat or gift.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter
  • 1 1/2 cups (180g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (150g) grated zucchini, squeezed dry
  • 3/4 cup (130g) semi-sweet chocolate chips
  • Flaky sea salt for sprinkling

Instructions

  1. Brown the butter: Place 1/2 cup unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts, foams, and turns golden brown with a nutty aroma (about 5-7 minutes). Remove from heat and pour into a large mixing bowl to cool slightly (about 5 minutes).
  2. Prepare dry ingredients: In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon cinnamon if using.
  3. Mix sugars and eggs: To the browned butter, add 3/4 cup granulated sugar and 1/4 cup packed light brown sugar. Whisk until combined and slightly cooled. Whisk in 2 large eggs one at a time, then 1 teaspoon vanilla extract.
  4. Add zucchini: Fold in 1 1/2 cups grated and squeezed zucchini.
  5. Combine wet and dry: Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until combined.
  6. Fold in chocolate chips: Gently stir in 3/4 cup semi-sweet chocolate chips, reserving a few for topping.
  7. Prepare the pan: Lightly grease a 9×5 inch loaf pan or line with parchment paper.
  8. Pour and top: Pour batter into the pan, smooth the top, sprinkle reserved chocolate chips and a pinch of flaky sea salt evenly on top.
  9. Bake: Preheat oven to 350°F (175°C). Bake for 50-60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Check at 50 minutes to avoid overbaking.
  10. Cool: Let bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze excess moisture from zucchini to prevent soggy crumb. Tent with foil if top browns too quickly. For gluten-free, substitute flour with gluten-free blend. For dairy-free, use plant-based butter and dairy-free chocolate chips. Muffin tin can be used with adjusted baking time (20-25 minutes).

Nutrition

Keywords: zucchini bread, chocolate chip, brown butter, sea salt, quick bread, easy recipe, moist bread, comfort food

Find it online: https://merrymorsel.com/tender-chocolate-chip-zucchini-bread-recipe-with-brown-butter-and-sea-salt-easy-and-perfect/