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
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
- 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.
