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Moist Double Chocolate Zucchini Bread Recipe with Easy Brown Butter Glaze

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A moist and chocolatey zucchini bread with a nutty brown butter glaze that surprises even zucchini skeptics. Perfect for brunch, snacks, or a cozy treat.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (45g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 200g) finely shredded zucchini, squeezed dry
  • ½ cup (90g) mini chocolate chips (optional)
  • ¼ cup (57g) unsalted butter (for glaze)
  • 1 cup (120g) powdered sugar, sifted
  • 1–2 tablespoons milk or cream (to thin glaze as needed)
  • ½ teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or line with parchment paper.
  2. Finely shred 1 ½ cups zucchini using a box grater or food processor. Squeeze out excess moisture using a clean kitchen towel.
  3. In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
  4. In a separate bowl, beat softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  5. Beat in eggs one at a time, then stir in vanilla extract.
  6. Gradually add dry ingredients to wet mixture, mixing until just combined. Fold in shredded zucchini and mini chocolate chips gently.
  7. Pour batter into prepared loaf pan and smooth the top.
  8. Bake for 50-60 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  9. While baking, melt ¼ cup butter in a small saucepan over medium heat, swirling often until golden brown and nutty smelling (3-5 minutes). Remove from heat.
  10. Whisk in powdered sugar, vanilla extract, and 1-2 tablespoons milk until smooth and pourable.
  11. Let bread cool in pan for 15 minutes, then transfer to wire rack.
  12. While bread is still slightly warm, drizzle brown butter glaze over the top and let set.

Notes

Use fresh young zucchini for milder flavor and less water content. Squeeze zucchini well to avoid soggy bread. Do not overmix batter to keep bread tender. Brown butter carefully to avoid burning. Start checking bread doneness at 50 minutes. Glaze can be thinned with more milk if too thick. Bread can be stored at room temperature for 2-3 days or refrigerated up to a week. Freeze slices for up to 3 months.

Nutrition

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

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