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Brown Butter Chocolate Chip Zucchini Bread Recipe with Cinnamon Pecan Crust

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A cozy fall zucchini bread featuring nutty brown butter, melty chocolate chips, and a crunchy cinnamon pecan crust. Moist, flavorful, and perfect for warming your kitchen and spirit.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, browned and cooled
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups shredded zucchini (about 1 medium zucchini, lightly packed)
  • 1 cup semisweet chocolate chips
  • For the Cinnamon Pecan Crust:
  • 1/2 cup chopped pecans (toasted)
  • 1/4 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon unsalted butter, melted

Instructions

  1. Brown the Butter: In a medium skillet over medium heat, melt 1/2 cup unsalted butter. Swirl frequently as it foams and then turns golden brown with a nutty aroma (about 5 minutes). Remove from heat and let cool to lukewarm.
  2. Prep the Zucchini: Shred zucchini using a box grater. Place shredded zucchini in a clean kitchen towel and squeeze gently to remove excess moisture.
  3. Mix Wet Ingredients: In a large bowl, whisk together browned butter, granulated sugar, and brown sugar until well combined. Add eggs one at a time, beating lightly after each addition. Stir in vanilla extract.
  4. Combine Dry Ingredients: In a separate bowl, sift together flour, baking soda, baking powder, salt, and cinnamon.
  5. Mix Dry into Wet: Gradually fold dry ingredients into wet mixture until just combined. Gently fold in shredded zucchini and chocolate chips.
  6. Prepare Cinnamon Pecan Crust: In a small bowl, combine chopped pecans, brown sugar, cinnamon, and melted butter. Stir until pecans are coated and crumbly.
  7. Assemble the Loaf: Grease or line a 9×5 inch loaf pan. Pour batter into the pan and spread evenly. Sprinkle cinnamon pecan crust evenly over the top, pressing lightly.
  8. Bake: Place loaf pan in a preheated oven at 350°F (175°C). Bake 50-60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Tent with foil if crust browns too fast.
  9. Cool: Let bread cool in the pan for 15 minutes before transferring to a wire rack.

Notes

Squeeze excess moisture from shredded zucchini to prevent soggy bread. Watch butter closely when browning to avoid burning. Tent with foil if crust browns too fast. Use a toothpick test to check doneness. Muffin tin can be used for mini loaves with adjusted baking time (18-22 minutes).

Nutrition

Keywords: brown butter, chocolate chip, zucchini bread, cinnamon pecan crust, fall baking, quick bread, cozy, moist bread

Find it online: https://bitesienna.com/brown-butter-chocolate-chip-zucchini-bread-recipe-with-cinnamon-pecan-crust-perfect-for-cozy-fall-baking/