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Moist Brown Butter Chocolate Chip Zucchini Bread Recipe with Walnuts

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A moist, rich zucchini bread featuring nutty brown butter, semi-sweet chocolate chips, and toasted walnuts. Perfect for fall and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 1 cup (2 sticks, 226 grams) unsalted butter, browned
  • 1 cup (200 grams) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups finely shredded zucchini, squeezed dry (about 2 medium zucchinis)
  • 2 cups (240 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 cup (135 grams) semi-sweet chocolate chips
  • 1/2 cup chopped, toasted walnuts

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a heavy skillet over medium heat. Stir frequently as it melts and foams. Cook until it turns golden brown with nutty aromas, about 5-7 minutes. Remove from heat and let cool slightly.
  2. Prepare the zucchini: Shred 2 medium zucchinis finely using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and squeeze out excess moisture.
  3. Mix wet ingredients: In a large mixing bowl, whisk together the browned butter and 1 cup granulated sugar until blended but not fluffy. Add 2 large eggs one at a time, whisking well after each addition. Stir in 1 teaspoon vanilla extract.
  4. Combine dry ingredients: In a separate bowl, sift or whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
  5. Mix dry into wet: Gradually add the dry ingredients to the wet mixture. Stir gently with a spatula or wooden spoon until just combined; do not overmix.
  6. Fold in zucchini, chocolate chips, and walnuts: Add the squeezed zucchini, 3/4 cup semi-sweet chocolate chips, and 1/2 cup toasted chopped walnuts. Fold carefully to distribute evenly.
  7. Transfer to loaf pan and bake: Pour batter into a greased 9×5-inch loaf pan, smoothing the top. Bake at 350°F (175°C) for 50-60 minutes. Check doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but no raw batter.
  8. Cool and serve: Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Brown the butter carefully to avoid burning; it should smell nutty and turn golden brown. Squeeze excess moisture from zucchini to prevent soggy bread. Do not overmix the batter to keep the bread tender. Toast walnuts before adding for extra crunch and flavor. Tent with foil if the top browns too quickly during baking.

Nutrition

Keywords: zucchini bread, brown butter, chocolate chip, walnuts, fall recipe, quick bread, easy baking, moist bread

Find it online: https://bitematrix.com/moist-brown-butter-chocolate-chip-zucchini-bread-recipe-with-walnuts-easy-and-perfect-for-fall/