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Moist Double Chocolate Zucchini Bread Recipe with Easy Espresso Glaze

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A dense, moist zucchini bread with deep chocolate flavor enhanced by a quick espresso glaze. This recipe combines cocoa powder and chocolate chips for a fudgy texture and subtle veggie moisture.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour
  • ½ cup (50 g) unsweetened cocoa powder (Dutch-processed recommended)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (200 g) granulated sugar
  • ½ cup (100 g) packed light brown sugar
  • 2 large eggs, room temperature
  • ½ cup (120 ml) vegetable oil (can substitute melted coconut oil)
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (150 g) grated zucchini (squeezed of excess moisture)
  • ¾ cup (130 g) semi-sweet chocolate chips
  • For the Espresso Glaze:
  • 1 cup (120 g) powdered sugar, sifted
  • 2 tablespoons strong brewed espresso, cooled
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan or line it with parchment paper.
  2. Grate the zucchini using a box grater or food processor. Squeeze out excess moisture and set aside 1½ cups (150 g).
  3. In a large bowl, sift together the dry ingredients: flour, cocoa powder, baking soda, baking powder, and salt. Whisk until combined.
  4. In a separate bowl, whisk the granulated sugar, brown sugar, and eggs until pale and fluffy, about 2-3 minutes.
  5. Add vegetable oil and vanilla extract to the egg mixture and whisk until smooth.
  6. Fold the wet ingredients into the dry ingredients gently until just combined.
  7. Fold in the grated zucchini and chocolate chips.
  8. Pour the batter into the prepared loaf pan and smooth the top. Tap the pan gently to release air bubbles.
  9. Bake for 55-65 minutes or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
  10. While baking, prepare the espresso glaze by whisking powdered sugar, espresso, and vanilla extract until smooth and pourable.
  11. Let the bread cool in the pan for 15 minutes, then transfer to a cooling rack.
  12. Drizzle the espresso glaze evenly over the warm loaf and allow it to set for about 10 minutes before slicing.

Notes

Drain zucchini well to avoid soggy bread. Use Dutch-processed cocoa powder for richer flavor. Mix gently to avoid tough crumb. Use quality chocolate chips like Ghirardelli. Adjust oven temperature if it runs hot or cold. Make espresso glaze fresh and last minute. Tent bread with foil if toothpick test shows wet batter after baking time.

Nutrition

Keywords: zucchini bread, double chocolate, espresso glaze, quick bread, chocolate zucchini bread, easy dessert, moist bread

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