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Delicious Brown Butter Chocolate Zucchini Bread Recipe with Espresso Sea Salt Swirl

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A comforting and flavorful zucchini bread featuring nutty brown butter, rich chocolate, and a sophisticated espresso sea salt swirl. Perfect for any occasion, quick to make, and a crowd-pleaser.

Ingredients

Scale
  • ½ cup (113g) unsalted butter, browned and cooled slightly
  • ¾ cup (150g) granulated sugar
  • ½ cup packed (100g) brown sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 ¾ cups (220g) all-purpose flour, sifted
  • ¼ cup (25g) unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 ½ cups grated zucchini (about 2 medium zucchinis), squeezed dry
  • ½ cup (90g) mini chocolate chips (optional)
  • 1 tbsp instant espresso powder
  • ¼ cup (30g) powdered sugar, sifted
  • 1 tbsp unsweetened cocoa powder
  • ½ tsp sea salt flakes
  • 1 to 2 tbsp milk (whole milk preferred, can substitute almond milk)

Instructions

  1. Brown the butter: In a small saucepan over medium heat, melt ½ cup unsalted butter. Stir frequently as it melts and foams. Cook until golden brown and nutty smelling (5-7 minutes). Remove from heat and cool for 5 minutes.
  2. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
  3. Grate zucchini and squeeze out excess moisture using a clean kitchen towel.
  4. In a large bowl, whisk browned butter, granulated sugar, and brown sugar until combined. Add eggs one at a time, beating well after each. Stir in vanilla extract.
  5. In a separate bowl, sift together flour, cocoa powder, baking soda, and salt.
  6. Gradually fold dry ingredients into wet mixture until just combined; avoid overmixing.
  7. Fold in grated zucchini and mini chocolate chips evenly.
  8. Prepare espresso sea salt swirl: Mix instant espresso powder, powdered sugar, cocoa powder, sea salt flakes, and milk until thick paste forms. Adjust milk for spreadable consistency.
  9. Pour half the batter into the loaf pan. Dollop half the espresso swirl on top. Add remaining batter, then drop remaining swirl in blobs over surface. Gently swirl with a butter knife to create marbled effect.
  10. Bake for 50-60 minutes. Check at 50 minutes with a toothpick; it should come out with a few moist crumbs but no raw batter.
  11. Cool bread in pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Brown the butter carefully to avoid burning; it adds a deep nutty flavor. Squeeze zucchini well to prevent soggy bread. Fold dry ingredients gently to keep bread tender. Swirl espresso mixture lightly for marbled effect. Tent with foil if top browns too fast. Can substitute gluten-free flour or make vegan with flax eggs and dairy-free alternatives.

Nutrition

Keywords: brown butter, chocolate zucchini bread, espresso sea salt swirl, quick bread, comfort food, easy zucchini bread, chocolate bread, zucchini dessert

Find it online: https://zorbmeal.com/delicious-brown-butter-chocolate-zucchini-bread-recipe-with-espresso-sea-salt-swirl-easy-and-perfect/