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Moist Dark Chocolate Zucchini Bread Recipe with Easy Espresso Glaze

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A moist and fudgy dark chocolate zucchini bread with a subtle coffee kick from an easy espresso glaze. Perfect for a cozy treat that sneaks in veggies without being too sweet.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • ½ cup unsweetened dark cocoa powder (50g)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup granulated sugar (100g)
  • ½ cup brown sugar, packed (110g)
  • 2 large eggs, room temperature
  • ½ cup vegetable oil or melted coconut oil (120ml)
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups grated zucchini, squeezed to remove excess water (about 1 medium zucchini)
  • ½ cup mini dark chocolate chips (optional but recommended)
  • For the Espresso Glaze:
  • 1 cup powdered sugar (120g), sifted
  • 1 tablespoon brewed espresso or strong coffee (15ml)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your loaf pan with butter or line it with parchment paper, leaving some overhang for easy removal.
  2. Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze to remove excess moisture. You should have about 1 ½ cups after squeezing.
  3. In a large bowl, sift together the all-purpose flour, dark cocoa powder, baking soda, and salt.
  4. In a separate bowl, whisk the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and glossy, about 2 minutes.
  5. Add the wet ingredients to the dry ingredients and gently fold using a rubber spatula until just combined. Avoid overmixing.
  6. Fold in the grated zucchini and mini dark chocolate chips, distributing evenly but gently.
  7. Pour batter into the prepared loaf pan, smoothing the top with a spatula. Tap the pan lightly on the counter to release any air bubbles.
  8. Bake for 45-50 minutes, checking doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but no raw batter.
  9. Cool the bread in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  10. Prepare the espresso glaze by whisking together powdered sugar, brewed espresso, vanilla extract, and a pinch of salt in a small bowl until smooth and pourable.
  11. Drizzle the glaze over the cooled bread and let it set for about 10 minutes before slicing.

Notes

Do not over-squeeze the zucchini to keep some moisture for tenderness. Use room temperature eggs and oil for smooth mixing. Avoid overmixing the batter to prevent toughness. Cool the bread completely before glazing to prevent glaze from sliding off. Tent with foil if edges brown too fast after 30 minutes. Use a serrated knife for clean cuts.

Nutrition

Keywords: dark chocolate zucchini bread, chocolate zucchini bread, espresso glaze, moist zucchini bread, chocolate bread, easy zucchini bread, healthy chocolate bread

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