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Flavorful Brown Butter Zucchini Chocolate Chip Loaf

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A moist and tender zucchini chocolate chip loaf enhanced with nutty brown butter and finished with a sprinkle of flaky sea salt for a perfect sweet-salty balance.

Ingredients

Scale
  • 6 tablespoons (85g) unsalted butter, browned
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups grated zucchini (about 2 medium zucchinis), squeezed dry
  • 3/4 cup (135g) semi-sweet chocolate chips
  • Pinch of flaky sea salt for sprinkling on top

Instructions

  1. Brown the butter: Melt 6 tablespoons unsalted butter in a small saucepan over medium heat, stirring constantly until it foams and turns golden brown with a nutty aroma (5-7 minutes). Remove from heat and transfer to a bowl to cool slightly.
  2. Prep the zucchini: Grate 1 1/2 cups zucchini using a box grater. Place shredded zucchini in a clean kitchen towel and squeeze gently to remove excess moisture (10 minutes).
  3. Mix dry ingredients: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt (2 minutes).
  4. Combine sugars and eggs: In a separate bowl, whisk 3/4 cup granulated sugar, 1/4 cup light brown sugar, and 2 eggs until smooth and slightly pale. Stir in 1 teaspoon vanilla extract and the cooled brown butter until fully incorporated (3 minutes).
  5. Fold in zucchini and chocolate chips: Add grated zucchini and 3/4 cup chocolate chips to the wet mixture. Gently fold with a spatula, taking care not to overmix (2 minutes).
  6. Combine wet and dry mixtures: Pour wet ingredients into dry and fold just until combined. Batter should be thick but moist; avoid overmixing (1-2 minutes).
  7. Prepare pan and bake: Grease a 9 x 5-inch loaf pan and pour batter in, smoothing the top. Sprinkle a pinch of flaky sea salt evenly over the surface. Bake at 350°F (175°C) for 50-60 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool and serve: Let the loaf cool in the pan for 15 minutes, then transfer to a cooling rack. The sea salt topping will add a subtle crunch once cooled (30 minutes).

Notes

Use a light-colored pan to brown butter for better color control. Squeeze out zucchini moisture thoroughly to avoid soggy loaf. Fold batter gently to keep loaf tender. Tent with foil if browning too fast. Best eaten within 2 days or freeze for up to 3 months. Add a small sprinkle of sea salt before serving if refrigerated to restore crunch.

Nutrition

Keywords: brown butter, zucchini bread, chocolate chip loaf, homemade treat, sea salt, quick bread, easy baking

Find it online: https://ovenmila.com/flavorful-brown-butter-zucchini-chocolate-chip-loaf-recipe-easy-homemade-treat-with-sea-salt/