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Moist Double Chocolate Zucchini Bread Recipe with Easy Brown Butter Glaze

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A rich, fudgy chocolate zucchini bread with a nutty brown butter glaze that balances indulgence with subtle earthiness. Perfect for sneaking in veggies while satisfying chocolate cravings.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1/2 cup (50g) unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) brown sugar
  • 1/3 cup (80ml) vegetable oil (can substitute with melted coconut oil)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cups grated zucchini (about 2 medium zucchinis, squeezed dry)
  • 3/4 cup (130g) semi-sweet chocolate chips
  • For the Brown Butter Glaze:
  • 4 tbsp (57g) unsalted butter
  • 1 cup (120g) powdered sugar
  • 1/2 tsp vanilla extract
  • 2–3 tbsp (30-45ml) milk (use dairy-free milk if needed)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour your 9×5 inch loaf pan or line it with parchment paper for easy removal.
  2. Grate the zucchini using a box grater or food processor. Place it in a clean kitchen towel and squeeze out excess moisture.
  3. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt until no lumps remain.
  4. In a separate medium bowl, whisk granulated sugar, brown sugar, and vegetable oil until combined. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
  5. Fold the grated zucchini into the wet mixture, then gently fold in the chocolate chips.
  6. Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Avoid overmixing.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  8. Bake for 50-60 minutes, or until a toothpick inserted comes out with a few moist crumbs and the top is set but soft to the touch.
  9. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  10. To prepare the brown butter glaze, melt the butter in a small saucepan over medium heat, swirling frequently until golden brown and nutty (about 4-5 minutes). Remove from heat.
  11. Whisk in powdered sugar, vanilla extract, and milk until smooth. Adjust milk to desired consistency.
  12. Drizzle the glaze evenly over the cooled bread and let it set for 10 minutes before slicing.

Notes

Squeeze zucchini thoroughly to avoid soggy bread. Avoid overmixing batter to keep bread tender. Brown butter carefully to prevent burning. Tent bread with foil if browning too fast. Use high-quality cocoa powder and chocolate chips for best flavor.

Nutrition

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

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