Brown Butter Zucchini Bread

Position a rack to the center of the oven and preheat to 350°F.

Use the largest holes in a box grater to grate 2 zucchini into big shreds. Squeeze out any excess moisture from the zucchini, but don't go crazy, just one good squeeze per handful will do. Transfer the zucchini to a large bowl.

Place a small sauté pan over medium heat and add the 113 grams of butter. Let this melt. Stir occasionally and let this toast over medium heat until nice, foamy, and beginning to turn a deep golden brown, about 4-5 minutes.

Immediately transfer the brown butter to the bowl with the zucchini. Whisk together to allow the zucchini to cool the brown butter.

Add in 165 grams of granulated sugar, 2 large eggs, and 1 teaspoon of vanilla extract. Whisk to combine.

Then add to the bowl 210 grams of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1 teaspoon of Diamond Crystal kosher salt. Stir with the whisk to combine, then switch to a spatula to fold in the 6 ounces of chopped chocolate.

Line a 9 by 5-inch baking tin with parchment paper. Pour in the batter.

Bake at 350°F for 50-55 minutes, or until you can insert a toothpick and it comes out clean.

Let this cool at room temperature for 30-45 minutes. Then gently remove from the pan, slice and serve!