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Moist Double Chocolate Zucchini Bread Recipe with Easy Brown Butter Glaze

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A rich and moist double chocolate zucchini bread finished with a luscious brown butter glaze, combining the subtle earthiness of zucchini with deep chocolate flavor and a nutty caramelized butter topping.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (about 180g) grated zucchini, squeezed dry
  • 1 cup (180g) semi-sweet chocolate chips
  • For the Brown Butter Glaze:
  • 4 tablespoons (56g) unsalted butter
  • 1 cup (120g) powdered sugar, sifted
  • 1–2 tablespoons whole milk or cream
  • ½ teaspoon pure vanilla extract
  • Pinch of salt

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray and optionally line with parchment paper.
  2. Grate about 1 ½ cups of zucchini using a box grater. Place the shreds in a clean kitchen towel or cheesecloth and squeeze out excess moisture.
  3. In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Whisk to combine and set aside.
  4. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Gradually fold the dry ingredients into the wet mixture using a rubber spatula until no flour streaks remain. Do not overmix.
  6. Fold in the grated zucchini and chocolate chips gently.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  8. Bake for 55 to 65 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. Start checking at 50 minutes.
  9. Remove the bread from the oven and let it cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  10. To make the brown butter glaze, melt butter in a small saucepan over medium heat until golden brown and nutty smelling (3-5 minutes). Remove from heat immediately.
  11. Whisk in powdered sugar, vanilla extract, salt, and 1-2 tablespoons milk or cream until smooth and pourable.
  12. Drizzle the glaze evenly over the cooled bread and let it set for 10 minutes before slicing.

Notes

Drain zucchini thoroughly to avoid soggy bread. Do not overmix batter to keep bread tender. Brown butter carefully to avoid burning. Test doneness with a toothpick. Use room temperature eggs for better texture. Adjust glaze consistency with milk or powdered sugar as needed.

Nutrition

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

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