If you’re looking for a delightful treat that perfectly balances rich chocolate flavor with a subtle espresso kick and the wholesome goodness of zucchini, this Chocolate Espresso Zucchini Bread Recipe is about to become your new go-to. It’s moist, tender, and incredibly flavorful, making it an ideal snack or breakfast companion. Plus, this bread sneaks in veggies without sacrificing any indulgence. Trust me, you’ll want to slice into this loaf again and again!
Ingredients You’ll Need
The magic of this Chocolate Espresso Zucchini Bread Recipe lies in its simple, yet well-selected ingredients. Each one plays a crucial role: the cocoa powder adds deep chocolate richness, the espresso powder highlights those chocolate notes, and the grated zucchini keeps the bread deliciously moist without being overpowering. Here’s what you’ll need to create this irresistible loaf:
- 2 cups all-purpose flour: The sturdy base to give structure and softness to the bread.
- 1/2 cup unsweetened cocoa powder: Adds rich, intense chocolate flavor that makes each bite decadently satisfying.
- 1 tbsp instant espresso powder: A subtle coffee boost that elevates the chocolate with a complex depth.
- 1 tsp baking soda: Helps the loaf rise beautifully and become perfectly fluffy.
- 1/2 tsp baking powder: Works alongside baking soda for an extra light texture.
- 1/2 tsp salt: Balances and enhances the flavors throughout the bread.
- 1/2 tsp ground cinnamon: Adds a warm, cozy spice that complements the chocolate and espresso.
- 1/2 cup granulated sugar: Sweetens just right without overshadowing the other flavors.
- 1/2 cup brown sugar, packed: Brings moisture and a mild caramel undertone to the loaf.
- 2 large eggs: Bind everything together while adding richness.
- 1/2 cup vegetable oil or melted coconut oil: Keeps the bread tender and adds subtle flavor.
- 1 tsp vanilla extract: Enhances the overall taste with its aromatic sweetness.
- 1 1/2 cups grated zucchini (about 2 medium zucchinis): Provides moisture and nutrition without dominating the taste.
- 1/2 cup semi-sweet chocolate chips: Melts delightfully into pockets of gooey chocolate in every slice.
- Optional 1/4 cup chopped walnuts or pecans: Adds a pleasing crunch and nutty flavor contrast, if you like.
How to Make Chocolate Espresso Zucchini Bread Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 350°F (175°C). This ensures it’s hot and ready to bake the bread evenly as soon as the batter is mixed. Grease and flour a 9×5-inch loaf pan—or line it with parchment paper for an easy release after baking. Having your pan prepared ahead keeps everything smooth and mess-free.
Step 2: Whisk Dry Ingredients Together
In a medium bowl, carefully whisk together the flour, cocoa powder, instant espresso powder, baking soda, baking powder, salt, and cinnamon. Blending these dry ingredients well ensures the flavors are evenly distributed and your bread rises uniformly with a lovely crumb.
Step 3: Combine the Wet Ingredients
Grab a larger bowl and whisk the granulated sugar, brown sugar, eggs, oil, and vanilla extract until the mixture is smooth and velvety. This is where the foundation for a wonderfully moist and flavorful bread begins to take shape. Be sure to mix until everything is well combined, but avoid over-beating.
Step 4: Merge Dry and Wet Mixes
Slowly add your dry ingredient blend into the wet mixture. Stir gently until just combined—overmixing can make the bread tough instead of tender, so it’s best to stop once you see a few streaks disappear.
Step 5: Incorporate Zucchini and Chocolate Chips
Gently fold in the grated zucchini (make sure to squeeze out extra moisture to avoid sogginess) and the semi-sweet chocolate chips. If you’re adding chopped nuts, toss those in now, too. These additions bring texture, flavor bursts, and that signature moistness that zucchini bread is famous for.
Step 6: Bake to Perfection
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Pop it into the oven and bake for 50 to 60 minutes, until a toothpick inserted in the middle comes out clean or with just a few moist crumbs. This timing ensures the bread sets beautifully without drying out.
Step 7: Cool and Enjoy
Once baked, let the bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack so it can cool completely before slicing. This step is key to letting the bread finish setting and intensify its flavors. And then? It’s time to enjoy every rich, chocolatey slice!
How to Serve Chocolate Espresso Zucchini Bread Recipe
Garnishes
For a touch of elegance and extra indulgence, garnish your slices with a light dusting of powdered sugar or a drizzle of chocolate ganache. A sprinkle of finely chopped toasted nuts can also add a lovely crunch and stunning visual appeal.
Side Dishes
This loaf pairs wonderfully with a cup of freshly brewed coffee or a creamy latte to echo the espresso notes. For a refreshing contrast, a small bowl of mixed berries or a scoop of vanilla ice cream makes a delightful accompaniment, elevating breakfast or dessert to new heights.
Creative Ways to Present
Try serving your Chocolate Espresso Zucchini Bread Recipe as mini slices alongside an assortment of teas for a charming afternoon tea spread. Or, toast a slice lightly and spread with cream cheese or nut butter for a perfect balance of creamy and chocolatey bliss that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Wrap leftover slices tightly in plastic wrap or store them in an airtight container to keep them moist and fresh. Stored this way, your zucchini bread will stay delicious for up to 3 days at room temperature—perfect for quick snacks or breakfast on the go.
Freezing
This Chocolate Espresso Zucchini Bread Recipe freezes beautifully. Wrap the cooled loaf or individual slices in plastic wrap and foil to protect against freezer burn. When properly wrapped, the bread keeps well for up to 3 months, so you can enjoy it anytime you want a chocolatey zucchini treat with minimal fuss.
Reheating
To warm up leftover slices, pop them in the toaster oven or microwave for about 15-20 seconds. You’ll get that freshly baked feeling back instantly, with melty chocolate chips and tender crumb ready to delight your taste buds anew.
FAQs
Can I use regular brewed espresso instead of instant espresso powder?
Instant espresso powder is preferred because it dissolves quickly and evenly without adding extra liquid, which is important for maintaining the bread’s texture. Using brewed espresso might make the batter too wet, but if you do use it, reduce some other liquid to compensate.
Do I need to peel the zucchini before grating?
There’s no need to peel your zucchini; the delicate green skin adds color and nutrition without altering the taste or texture significantly once grated and mixed in.
Can I substitute all the vegetable oil with melted butter?
Yes! Melted butter can add a richer flavor, but keep the quantity the same. Just make sure it’s not too hot when adding to the eggs to avoid scrambling them.
How do I prevent my zucchini bread from being soggy?
Squeezing out excess moisture from the grated zucchini before folding it into the batter is key to preventing a soggy loaf. Use a clean kitchen towel or paper towels to gently press out the water.
Is this recipe suitable for a gluten-free diet?
This recipe calls for all-purpose flour, which contains gluten. However, you can experiment with gluten-free flour blends designed for baking, but results may vary slightly in texture and rise.
Final Thoughts
I can’t recommend this Chocolate Espresso Zucchini Bread Recipe enough. It’s one of those rare desserts that feels indulgent while sneaking in a bit of veggie goodness. Whether for breakfast, a cozy snack, or a charming gift baked with love, this loaf will brighten your day and win hearts. So grab your ingredients and give it a try—you’re in for a deliciously rich and moist treat that you’ll want to bake again and again.
Print
Chocolate Espresso Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 12 slices)
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This moist and flavorful Chocolate Espresso Zucchini Bread combines the rich taste of cocoa and espresso with the natural sweetness and moisture of fresh zucchini. Perfect for a morning treat or an afternoon snack, this loaf is studded with semi-sweet chocolate chips and optionally nuts, delivering a delightful texture and a hint of cinnamon spice.
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
- 1 1/2 cups grated zucchini (about 2 medium zucchinis)
Add-ins
- 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). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper to ensure easy removal of the bread after baking.
- 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 well combined to evenly distribute all leavening agents and flavors.
- Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable or melted coconut oil, and vanilla extract until the mixture is smooth and fully combined, creating a glossy base for the batter.
- Combine Ingredients: Slowly add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix to prevent a dense bread texture.
- Add Zucchini & Chocolate Chips: Gently fold in the grated zucchini, ensuring you have squeezed out any excess moisture to avoid a soggy loaf, along with the semi-sweet chocolate chips. If using, fold in the chopped walnuts or pecans for added crunch.
- Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Place in the preheated oven and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs but no wet batter.
- Cool & Serve: Allow the bread to cool in the pan for about 10 minutes to firm up, then transfer it to a wire rack to cool completely before slicing. Enjoy your delicious chocolate espresso zucchini bread!
Notes
- Make sure to squeeze out excess moisture from the grated zucchini to prevent the bread from becoming too wet.
- You can substitute vegetable oil with melted coconut oil for a subtle coconut flavor.
- Optional nuts add a nice crunch but can be omitted for a nut-free version.
- Store bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- For longer storage, freeze the bread tightly wrapped for up to 3 months and thaw at room temperature before serving.
