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Delicious Brown Butter Chocolate Zucchini Bread with Espresso Swirl

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A moist and flavorful zucchini bread featuring nutty brown butter, rich chocolate chunks, and a subtle espresso swirl for a sophisticated twist.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, browned until nutty and fragrant
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup (60ml) whole milk (or almond milk for dairy-free)
  • 1 3/4 cups (220g) all-purpose flour
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups grated zucchini (about 2 medium zucchinis), gently squeezed
  • 1 cup (170g) dark chocolate chunks or chips
  • 1 tablespoon instant espresso powder
  • 2 tablespoons boiling water
  • A pinch of cinnamon (optional)

Instructions

  1. Brown the butter: Melt 1/2 cup unsalted butter in a light-colored saucepan over medium heat, stirring constantly until it foams and turns golden brown with a nutty aroma, about 5-7 minutes. Remove from heat and pour into a heatproof bowl to cool slightly.
  2. Prepare the espresso swirl: In a small bowl, dissolve 1 tablespoon instant espresso powder in 2 tablespoons boiling water. Add a pinch of cinnamon if using. Set aside to cool.
  3. Grate the zucchini: Shred about 1 1/2 cups zucchini using a box grater or food processor. Gently squeeze out excess moisture with a clean kitchen towel or paper towels.
  4. Mix dry ingredients: In a large bowl, whisk together 1 3/4 cups all-purpose flour, 1/4 cup cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.
  5. Combine sugars and eggs: In the browned butter bowl, whisk in 3/4 cup granulated sugar and 1/4 cup light brown sugar until smooth. Add 2 eggs one at a time, mixing well after each. Stir in 1 teaspoon vanilla extract and 1/4 cup whole milk.
  6. Build the batter: Gradually fold the dry ingredients into the wet mixture gently with a spatula. Fold in the grated zucchini and 1 cup dark chocolate chunks until evenly distributed. Avoid overmixing.
  7. Prepare for swirling: Pour half the batter into a greased 9×5-inch loaf pan. Drizzle half the espresso mixture over the batter and gently swirl with a knife or skewer. Repeat with remaining batter and espresso mixture to create a marbled effect.
  8. Bake: Preheat oven to 350°F (175°C). Bake the loaf for 50-60 minutes or until a toothpick inserted near the center comes out mostly clean with a few moist crumbs. Tent with foil if edges brown too quickly.
  9. Cool and serve: Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use a light-colored pan to brown butter to better monitor color and avoid burning. Gently squeeze zucchini to remove excess moisture to prevent sogginess. Fold batter gently to avoid toughness. Tent with foil if edges brown too fast. Muffin tin can be used as alternative; reduce baking time by 10 minutes. Store wrapped tightly at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Keywords: brown butter, chocolate zucchini bread, espresso swirl, homemade bread, easy baking, moist zucchini bread, chocolate dessert, coffee flavor

Find it online: https://bitesienna.com/delicious-brown-butter-chocolate-zucchini-bread-with-espresso-swirl-recipe-for-easy-homemade-treats/