Chef Megan Mitchell

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Brown Butter Zucchini Bread with Dark Chocolate Chips

  • Complexity: medium
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Brown Butter Zucchini Bread with Dark Chocolate Chips

Ingredients

  • 1/2 cup butter, unsalted
  • 4 cups shredded zucchini
  • 2 cups AP flour
  • 1 1/2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp. fine sea salt
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar, gently packed
  • 1 tsp. vanilla extract
  • 1 cup dark chocolate chips, plus 10-15 more for topping

Directions

  1. Spray a 9x5-inch loaf pan with cooking spray then line with parchment paper and spray again. Make sure there is an overhang on the sides of the pan for easy removal.

  2. Preheat oven to 350°F.

  3. Begin by browning the butter. To a small sauce pan add the butter and bring up to a simmer over medium heat. Cook until bubbly, it smells nutty and brown flecks appear on the bottom, about 5 minutes, stirring often. Remove from heat.

  4. Place the shredded zucchini in a clean dish towel and over the sink or a bowl, squeeze out all of the liquid.

  5. In a small bowl whisk together the flour, baking soda, cinnamon and salt.

  6. To a large bowl add the browned butter, zucchini, eggs, granulated sugar, brown sugar and vanilla. Mix together with a wooden spoon or silicone spatula then add in the dry ingredients all at once and mix until almost fully combined. Add in the chocolate chips and mix through until you no longer see any flour bits. Be sure not to overwork the batter.

  7. Pour into the prepared loaf pan and bake for 80-85 minutes or until golden brown, puffed up and a toothpick inserted in the middle comes out clean. Cool for 10 minutes in the pan then remove and let cool fully on a cooling rack.

    Will keep in an airtight container or wrapped tightly with plastic wrap for 4-5 days.

    Recipe Courtesy of Megan Mitchell

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