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
Scale
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.
