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Moist Double Chocolate Zucchini Bread Recipe with Easy Espresso Glaze

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A moist and rich double chocolate zucchini bread enhanced with a slightly bitter espresso glaze, perfect for any occasion and loved by kids and adults alike.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (65g) unsweetened cocoa powder (Dutch-processed preferred)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (150g) grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
  • ¾ cup (130g) semi-sweet chocolate chips
  • For the espresso glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 1 tablespoon brewed espresso or strong coffee, cooled
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line with parchment paper.
  2. Grate zucchini and squeeze out excess moisture using a clean towel or paper towels.
  3. In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon (if using).
  4. In a large bowl, beat granulated sugar, brown sugar, and eggs until smooth and slightly fluffy (2-3 minutes).
  5. Add vegetable oil and vanilla extract to the wet mixture and mix gently until combined.
  6. Fold shredded zucchini and chocolate chips into the wet ingredients.
  7. Gradually fold the dry ingredients into the wet mixture until just combined; avoid overmixing.
  8. Pour batter into prepared loaf pan and smooth the top.
  9. Bake for 50-60 minutes, checking at 50 minutes with a toothpick; it should come out with a few moist crumbs but no wet batter.
  10. Cool bread in the pan for 15 minutes, then transfer to a cooling rack to cool completely.
  11. In a small bowl, whisk together powdered sugar, brewed espresso, and vanilla extract until smooth; adjust thickness as needed.
  12. Drizzle the espresso glaze evenly over the cooled bread and let set for 15-20 minutes before slicing and serving.

Notes

Do not overmix the batter to avoid a dense loaf. Drain zucchini well to prevent sogginess. Use Dutch-processed cocoa for richer flavor. The espresso glaze can be made ahead and refrigerated. Baking times may vary; start checking at 50 minutes. Cool bread completely before glazing to prevent melting.

Nutrition

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

Find it online: https://wigglebite.com/moist-double-chocolate-zucchini-bread-recipe-with-easy-espresso-glaze/