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Moist Double Chocolate Zucchini Bread with Espresso Glaze

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A rich and moist double chocolate zucchini bread enhanced with a bittersweet espresso glaze, perfect for a comforting treat or gift.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 1 tsp vanilla extract
  • 1 ½ cups (about 180g) grated zucchini, squeezed dry
  • ½ cup (90g) semi-sweet chocolate chips
  • For the Espresso Glaze:
  • 1 cup (120g) powdered sugar
  • 1 tbsp espresso powder
  • 2–3 tbsp hot water
  • ½ tsp vanilla extract (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray.
  2. Grate about 1 ½ cups of zucchini and squeeze out excess moisture using a clean kitchen towel or paper towels.
  3. In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
  4. In another bowl, whisk together the granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth and slightly fluffy.
  5. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing.
  6. Fold in the shredded zucchini and chocolate chips carefully.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  8. Bake for 50-60 minutes. Check doneness by inserting a toothpick in the center; it should come out mostly clean with a few moist crumbs. Tent with foil if browning too fast.
  9. Let the bread cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.
  10. In a small bowl, whisk together powdered sugar, espresso powder, vanilla, and 2 tablespoons of hot water. Add more water a teaspoon at a time until pourable consistency is reached.
  11. Drizzle the espresso glaze evenly over the cooled bread and let it set for about 10 minutes before slicing.

Notes

Squeeze zucchini well to avoid soggy bread. Avoid overmixing batter to prevent toughness. Use room temperature eggs for better mixing. Tent bread with foil if browning too fast. Instant espresso powder dissolves best for glaze. For a shinier glaze, add a tiny pinch of salt.

Nutrition

Keywords: zucchini bread, double chocolate, espresso glaze, chocolate zucchini bread, moist zucchini bread, quick bread, dessert, baking

Find it online: https://tinastirs.com/moist-double-chocolate-zucchini-bread-recipe-perfect-for-espresso-glaze-lovers/