1. If the butter is cold, cut it into cubes and place it into a light colored, medium size saucepan, over medium-low heat. Use a wooden spoon or rubber spatula to stir the butter occasionally. It will begin to bubble, continue stirring intermittently.
   227 gram salted butter browned to 186 grams
2. Once it begins to foam, you won’t be able to see what’s happening so stir continuously, making sure to scrape the solids off the bottom of the pan. The milk solids will begin to settle on the bottom of the pan and darken in color.
3. Remove from the heat and continue stirring for another minute or so, until the butter darkens into an amber color. Pour the butter, with all the little solid bits, into a heat safe jar and set aside to cool while you shred the zucchini.
4. Preheat the oven to 350F (177C) and grease and line a 9x5" loaf pan with baking spray and parchment paper.
5. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
   300 grams all-purpose flour spooned & leveled, 1 Tbsp baking powder, 1/2 tsp baking soda, 1 tsp cinnamon, 1/4 tsp fine sea salt
6. In a large bowl whisk together 120 grams (1/2 cup) of the brown butter and sugar until they’re well combined.
   250 grams granulated sugar
7. Add in one egg and whisk until it’s well combined and has lightened in color, about 30 seconds. Repeat with the next two eggs, one at a time.
   3 large eggs room temperature
8. Add in the Greek Yogurt and vanilla extract and whisk until it’s completely smooth.
   56 grams Greek Yogurt, 1 tbsp pure vanilla extract
9. Add in the dry ingredients and fold just until the last streak of flour is incorporated.
10. Fold in the grated zucchini and chocolate chips, until they're evenly distributed.
    300 grams shredded zucchini*, 170 grams chocolate chips I like minis
11. Spread the batter into the prepared pan. Top with a sprinkle of sugar, if desired, and pipe some butter in the center (to create a little crack - optional) and bake for about 60 minutes. I do half on convection and have on conventional cuz my oven is too hot on the bottom.
    1 tbsp granulated sugar
12. Allow to cool for at least 60 minutes before frosting

Brown Butter Glaze

1. Combine the melted brown butter, milk and powdered sugar until they're smooth. Pour on top of the loaf cake and let it set for a few minutes before slicing.
   leftover brown butter - about 50-60 grams (1/4 cup) or so, 30 mL milk, 120 grams powdered sugar