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Savory Brown Butter Chocolate Zucchini Bread Recipe With Sea Salt

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A unique zucchini bread featuring nutty brown butter, bittersweet chocolate, and a hint of flaky sea salt for a savory-sweet treat that’s perfect for any occasion.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, browned and slightly cooled
  • 1 ½ cups (300g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 ¾ cups (210g) all-purpose flour
  • ½ cup (45g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 1 ½ cups (180g) grated zucchini, squeezed dry
  • 1 cup (175g) chocolate chips or chunks (dark or semi-sweet)
  • Flaky sea salt, to sprinkle on top before baking

Instructions

  1. Brown the butter: Place the butter in a medium skillet over medium heat. Stir frequently as it melts and foams, then begins to brown and smell nutty. Once browned, pour into a heatproof bowl and let cool for about 5 minutes.
  2. Prepare the zucchini: Grate the zucchini using the coarse side of a box grater. Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
  3. Mix wet ingredients: In a large bowl, whisk together the browned butter and sugar until combined. Add eggs one at a time, whisking thoroughly after each addition. Stir in vanilla extract.
  4. Sift dry ingredients: In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and sea salt.
  5. Combine mixtures: Gradually add the dry ingredients to the wet, stirring gently with a wooden spoon or spatula. Avoid overmixing; stop when a few streaks of flour remain.
  6. Fold in zucchini and chocolate chips carefully to ensure even distribution without deflating the batter.
  7. Prepare the loaf pan: Line a 9×5-inch loaf pan with parchment paper or grease it well.
  8. Pour the batter into the loaf pan and smooth the top. Sprinkle flaky sea salt evenly over the surface.
  9. Bake at 350°F (175°C) for 55 to 60 minutes, or until a toothpick inserted in the center comes out with moist crumbs but no wet batter. Start checking at 50 minutes.
  10. Cool the bread in the pan for 15 minutes before transferring to a wire rack to cool completely.

Notes

For a dairy-free version, swap butter with vegan margarine and use coconut oil. For gluten-free, substitute all-purpose flour with a 1:1 gluten-free baking blend but expect a denser texture. Always squeeze zucchini dry to avoid soggy bread. Tent with foil if browning too fast after 40 minutes. Avoid overmixing batter to keep crumb tender.

Nutrition

Keywords: zucchini bread, brown butter, chocolate, sea salt, savory bread, quick bread, dessert, easy recipe

Find it online: https://perkypan.com/savory-brown-butter-chocolate-zucchini-bread-recipe-with-sea-salt-easy-and-perfect/