If you’re searching for a delightful treat that combines rich chocolate flavor with a subtle coffee kick and a sneaky dose of veggies, you’ve just found your new favorite. This Chocolate Espresso Zucchini Bread Recipe masterfully balances moistness from fresh zucchini with the boldness of espresso and cocoa, making every bite irresistibly comforting and energizing. It’s the perfect companion for breakfast, a mid-afternoon pick-me-up, or a special dessert that feels indulgent without being overly sweet.
Ingredients You’ll Need
Don’t let the list intimidate you—each ingredient here plays a simple but essential role in building the perfect loaf. From the wholesome grated zucchini to the punch of instant espresso powder, every component works together to create a bread that’s rich in flavor, lush in texture, and beautifully balanced.
- 2 cups all-purpose flour: Provides structure and ensures a tender crumb in the bread.
- 1/2 cup unsweetened cocoa powder: Adds deep chocolate richness without extra sweetness.
- 1 tbsp instant espresso powder: Enhances the chocolate flavor with a subtle coffee depth.
- 1 tsp baking soda: Helps the bread rise and stay fluffy.
- 1/2 tsp baking powder: Contributes a little extra lift for a light texture.
- 1/2 tsp salt: Balances the sweetness and intensifies the flavors.
- 1/2 tsp ground cinnamon: Adds a warm, spicy undertone that complements the chocolate.
- 1/2 cup granulated sugar: Provides crisp sweetness that contrasts with moistness.
- 1/2 cup brown sugar, packed: Adds moisture and a rich, caramel flavor.
- 2 large eggs: Bind the ingredients together and add richness.
- 1/2 cup vegetable oil or melted coconut oil: Keeps the bread moist and tender.
- 1 tsp vanilla extract: Brings out all the other flavors with a hint of sweetness.
- 1 1/2 cups grated zucchini (about 2 medium zucchinis): Adds moisture and a subtle veggie goodness you won’t even notice.
- 1/2 cup semi-sweet chocolate chips: For pockets of melty chocolate joy in every slice.
- Optional 1/4 cup chopped walnuts or pecans: Gives a delightful crunch and nutty flavor if you like.
How to Make Chocolate Espresso Zucchini Bread Recipe
Step 1: Preheat & Prepare Your Pan
First things first, set your oven to 350°F (175°C). While it warms up, grease and flour a 9×5-inch loaf pan — or simply line it with parchment paper for a fuss-free release after baking. This small step ensures your bread won’t stick and comes out perfectly shaped.
Step 2: Whisk Together Dry Ingredients
Grab a medium bowl and whisk the all-purpose flour, cocoa powder, instant espresso powder, baking soda, baking powder, salt, and cinnamon. Mixing these well here means every slice will have a perfectly even distribution of rich chocolate and warm spices.
Step 3: Combine the Wet Ingredients
In a separate large bowl, beat together the granulated sugar, brown sugar, eggs, oil, and vanilla extract until everything is smooth and blended. This step creates a velvety base that locks in moisture and flavor.
Step 4: Blend Dry into Wet
Slowly add your dry mix to the wet ingredients, stirring gently until just combined. The goal here is a tender crumb, so be careful not to overmix — a few small lumps are totally fine!
Step 5: Fold in Zucchini and Chocolate
Before adding zucchini, make sure to squeeze out any excess water so your bread won’t turn soggy. Gently fold the grated zucchini and chocolate chips into the batter. If you’re a nut lover, toss in chopped walnuts or pecans at this stage for some extra texture.
Step 6: Pour and Bake
Pour your luscious batter into the prepared pan, smoothing the top with a spatula for even baking. Pop it in the oven and bake for 50 to 60 minutes until a toothpick inserted into the middle comes out clean or with just a few moist crumbs. The smell alone will tell you something amazing is happening.
Step 7: Cool and Slice
Once baked, let the bread sit in the pan for 10 minutes — this helps it set up nicely. Then transfer it to a wire rack to cool completely before slicing. This rest time is key for neat slices and the best flavor experience.
How to Serve Chocolate Espresso Zucchini Bread Recipe
Garnishes
To elevate every slice, consider sprinkling some powdered sugar or adding a smear of softened cream cheese. A few extra chocolate chips on top or a dusting of cocoa powder also creates a beautiful presentation and an extra pop of flavor.
Side Dishes
This bread pairs wonderfully with a warm cup of coffee or a frothy latte, making your morning ritual feel extra special. If you’re serving it as dessert, a dollop of whipped cream or a scoop of vanilla ice cream turns it into a decadent treat.
Creative Ways to Present
For a fun twist, cut the bread into bite-sized cubes and skewer them with fruit or marshmallows for a unique snack. You can also toast slices lightly and spread hazelnut butter or almond butter for a satisfying bite with added protein and flavor.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover Chocolate Espresso Zucchini Bread tightly with plastic wrap or store in an airtight container. It will stay fresh at room temperature for about 2 to 3 days. For best texture, refrigerate after that point—just remember to bring it back to room temperature before serving.
Freezing
This bread freezes beautifully! Wrap the loaf or individual slices tightly in plastic wrap and foil, then stash in the freezer. It can last up to 3 months, ready whenever you need a quick sweet fix that tastes like it’s fresh from the oven.
Reheating
To revive that just-baked warmth, thaw frozen slices overnight in the fridge or at room temperature for a couple of hours. If you want a crispy crust, pop slices in a toaster oven for a few minutes or microwave for 15-20 seconds for a soft, warm bite.
FAQs
Can I use a substitute for instant espresso powder?
Absolutely! If you don’t have instant espresso powder, you can use a strong brewed coffee concentrate or skip it altogether, though the espresso adds a lovely depth that enhances the chocolate flavor beautifully.
Do I have to peel the zucchini before grating?
No need to peel! The skin is thin and adds a nice color and texture to the bread. Just be sure your zucchini is washed and grated finely for the best results.
How moist is this zucchini bread compared to regular chocolate bread?
You can expect a wonderfully moist and tender loaf thanks to the grated zucchini and oil. It’s more moist than a traditional chocolate bread but never soggy or heavy—just perfectly soft and luscious.
Can I use whole wheat flour instead of all-purpose?
Yes, but keep in mind the texture and flavor will change slightly. Whole wheat flour makes the bread denser and heartier, so consider using half whole wheat and half all-purpose for a balanced result.
What’s the best way to grate zucchini without it being too watery?
After grating, place the zucchini in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step prevents excess moisture from making your bread too wet, ensuring the perfect texture.
Final Thoughts
If you’re looking for a way to impress friends or just treat yourself with a slice of decadent goodness that’s still a little wholesome, this Chocolate Espresso Zucchini Bread Recipe is a must-try. It’s easy enough for a weekday project but delicious enough to feel like a celebration in every bite. Give it a go, share it, and watch it disappear fast—you might just find yourself baking it again and again!
Print
Chocolate Espresso Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 65-75 minutes
- Yield: 1 loaf (about 12 slices)
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in a rich and moist Chocolate Espresso Zucchini Bread that perfectly balances the deep flavors of cocoa and espresso with the subtle freshness of zucchini. This loaf is enhanced with semi-sweet chocolate chips and optionally, crunchy nuts, making it an irresistible treat for breakfast or dessert.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tbsp instant espresso powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
Wet Ingredients
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil or melted coconut oil
- 1 tsp vanilla extract
Additional Ingredients
- 1 1/2 cups grated zucchini (about 2 medium zucchinis, excess moisture squeezed out)
- 1/2 cup semi-sweet chocolate chips
- Optional: 1/4 cup chopped walnuts or pecans
Instructions
- Preheat & Prepare: Preheat your oven to 350°F (175°C) to ensure it’s ready when your batter is mixed.
- Prepare Pan: Grease and flour a 9×5-inch loaf pan, or line it with parchment paper to prevent sticking and make removal easier.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, instant espresso powder, baking soda, baking powder, salt, and ground cinnamon until evenly combined.
- Mix Wet Ingredients: In a large bowl, whisk together granulated sugar, brown sugar, eggs, vegetable or melted coconut oil, and vanilla extract until the mixture is smooth and homogenous.
- Combine Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently and just until combined to avoid overmixing which can make the bread tough.
- Add Zucchini & Chocolate Chips: Fold in the grated zucchini with excess moisture squeezed out, and the semi-sweet chocolate chips. If using nuts, fold them in carefully to maintain texture.
- Transfer to Pan: Pour the batter into the prepared loaf pan, spreading and smoothing the top evenly with a spatula.
- Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs, indicating doneness.
- Cool & Serve: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy your delicious chocolate espresso zucchini bread.
Notes
- Squeezing excess moisture from the grated zucchini is crucial to prevent a soggy loaf.
- You can substitute vegetable oil with melted coconut oil for a slight coconut flavor.
- For a nut-free version, simply omit the walnuts or pecans.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread also freezes well; wrap tightly and thaw before serving.
