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Moist Chocolate Chip Zucchini Bread Recipe with Easy Browned Butter Glaze

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A moist and dense zucchini bread studded with semi-sweet chocolate chips and topped with a nutty browned butter glaze. Perfect for breakfast, dessert, or a cozy snack.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg (optional)
  • 3 large eggs, room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) brown sugar, packed
  • 1 cup (240ml) vegetable oil or light olive oil
  • 1 teaspoon pure vanilla extract
  • 2 cups (about 300g) grated zucchini, squeezed dry
  • 1 cup (175g) semi-sweet chocolate chips
  • 6 tablespoons (85g) unsalted butter (for glaze)
  • 1 cup (120g) powdered sugar, sifted (for glaze)
  • 2–3 tablespoons milk or cream (for glaze)
  • 1/2 teaspoon vanilla extract (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan with parchment paper, leaving overhang for easy removal.
  2. Grate zucchini using large holes of a box grater. Place shredded zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to remove excess moisture. Set aside.
  3. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg if using.
  4. In another bowl, whisk eggs until frothy. Add granulated sugar, brown sugar, vegetable oil, and vanilla extract. Whisk until smooth and creamy.
  5. Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined. A few lumps are okay; avoid overmixing.
  6. Fold in grated zucchini and chocolate chips evenly.
  7. Pour batter into prepared loaf pan and smooth the top. Fill pan about 3/4 full.
  8. Bake for 55-60 minutes, starting to check at 50 minutes with a toothpick. It should come out with moist crumbs but no wet batter. Tent with foil after 40 minutes if top browns too quickly.
  9. Cool bread in pan for 15 minutes, then transfer to a cooling rack.
  10. While bread cools, melt butter in a small saucepan over medium heat, stirring often until it foams and turns golden brown with a nutty aroma (about 4-5 minutes). Remove from heat immediately.
  11. In a bowl, whisk browned butter with powdered sugar, milk, vanilla extract, and salt until smooth and pourable. Add milk slowly to reach desired consistency.
  12. Drizzle glaze evenly over cooled loaf. Let set for 10-15 minutes before slicing.

Notes

Drain zucchini well to avoid sogginess. Avoid overmixing the batter to keep bread tender. Use a light-colored pan when browning butter to monitor color changes. Start glazing only when bread is fully cooled. Slice with a serrated knife for clean edges. Glaze can be stored in fridge up to 5 days and reheated gently.

Nutrition

Keywords: zucchini bread, chocolate chip, browned butter glaze, moist bread, easy recipe, quick bread, dessert, snack, vegetarian

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