If you are ready to indulge in a unique twist on classic quick bread, this Chocolate Espresso Zucchini Bread Recipe is going to blow your mind and satisfy your taste buds all at once. Imagine moist, tender zucchini bread enriched with the rich depth of cocoa and a bold espresso kick that makes every bite utterly irresistible. It’s a perfect marriage of flavors and textures that takes humble zucchini bread to a whole new level of deliciousness you’ll want to share with everyone you know.
Ingredients You’ll Need
These ingredients are straightforward yet play vital roles in delivering the perfect balance of flavor, moisture, and texture in this Chocolate Espresso Zucchini Bread Recipe. Each component brings something special to the table, from the aromatic espresso powder to the tender zucchini.
- 2 cups all-purpose flour: The base that provides structure to the bread while keeping it soft enough to enjoy.
- 1/2 cup unsweetened cocoa powder: Adds rich chocolate flavor and gorgeous color.
- 1 tbsp instant espresso powder: Amplifies the chocolate notes with a subtle but uplifting espresso punch.
- 1 tsp baking soda: Helps the bread rise and become light.
- 1/2 tsp baking powder: Provides additional lift to create a tender crumb.
- 1/2 tsp salt: Balances the sweetness and enhances all the flavors.
- 1/2 tsp ground cinnamon: Adds warm aromatic spice that complements chocolate beautifully.
- 1/2 cup granulated sugar: Sweetens the bread without overpowering the other flavors.
- 1/2 cup brown sugar, packed: Brings moisture and a slight caramel undertone.
- 2 large eggs: Bind all ingredients and contribute to the bread’s rich texture.
- 1/2 cup vegetable oil or melted coconut oil: Keeps the bread moist and tender long after baking.
- 1 tsp vanilla extract: Infuses a subtle sweetness that enhances the overall flavor.
- 1 1/2 cups grated zucchini: Adds natural moisture and a sneaky veggie boost.
- 1/2 cup semi-sweet chocolate chips: Create melty, gooey pockets of chocolate deliciousness.
- Optional: 1/4 cup chopped walnuts or pecans: Adds a pleasant crunch and nutty flavor.
How to Make Chocolate Espresso Zucchini Bread Recipe
Step 1: Preheat and Prepare Your Pan
Begin by heating your oven to 350°F (175°C) so it’s just right when your batter is ready. Grease and flour a 9×5-inch loaf pan or line it with parchment paper to ensure that your bread comes out with ease, maintaining its perfect shape and crumb.
Step 2: Whisk Together Dry Ingredients
In a medium bowl, combine your flour, unsweetened cocoa powder, instant espresso powder, baking soda, baking powder, salt, and cinnamon. Whisking these together helps distribute the leavening agents and spices evenly, so every bite is packed with balanced flavor.
Step 3: Mix the Wet Ingredients
Using a large bowl, whisk together your granulated sugar, brown sugar, eggs, oil, and vanilla extract until you have a smooth, luscious mixture. This blend is the heart of your bread’s moist, tender texture and sweet depth.
Step 4: Combine Dry and Wet Mixtures
Slowly add the dry ingredients to your wet ingredients, stirring gently until just combined. Be careful to avoid overmixing here, as too much stirring can make the bread tough instead of tender.
Step 5: Fold in Zucchini and Chocolate Chips (and Nuts!)
Now the magic happens — fold in your grated zucchini that’s been squeezed to remove excess moisture, along with the semi-sweet chocolate chips. If you love a bit of texture, go ahead and fold in the chopped walnuts or pecans too. This step infuses your bread with moisture and delightful bursts of chocolate and crunch.
Step 6: Bake to Perfection
Pour your batter into the prepared loaf pan and smooth the top gently. Pop it into the oven and bake for 50 to 60 minutes. Test for doneness by inserting a toothpick; it should come out with a few moist crumbs but no wet batter to ensure that perfect tender crumb.
Step 7: Cool Before Slicing
Once baked, let your bread rest in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. Cooling helps the bread set and enhances the flavor—plus, it’s much easier to slice without crumbling.
How to Serve Chocolate Espresso Zucchini Bread Recipe
Garnishes
A dusting of powdered sugar or a drizzle of melted chocolate elevates this bread beautifully without overwhelming the flavors. For a cozy treat, spread a bit of cream cheese or mascarpone on top to introduce a tangy creaminess that pairs beautifully with the chocolate and espresso notes.
Side Dishes
This bread pairs exceptionally well with a cup of coffee or an espresso-based drink to harmonize with its mocha flavors. Additionally, a scoop of vanilla ice cream or a dollop of whipped cream can turn a simple slice into a memorable dessert.
Creative Ways to Present
For a fun brunch or snack display, serve slices alongside fresh berries and a sprinkling of nuts on a rustic wooden board. You can even cut the bread into bite-size squares for a party platter—each piece bursting with that amazing chocolate and espresso flavor.
Make Ahead and Storage
Storing Leftovers
Wrap leftover Chocolate Espresso Zucchini Bread Recipe tightly in plastic wrap or store it in an airtight container at room temperature. It will stay fresh and moist for up to three days, making it an ideal make-ahead snack or breakfast option.
Freezing
If you want to keep this treat longer, wrap the bread well in plastic wrap and aluminum foil, then freeze for up to three months. When you’re ready to enjoy, thaw it overnight in the refrigerator or leave it on the counter for a few hours.
Reheating
To bring your bread back to life, warm slices in a toaster oven or microwave just until heated through. A light toast also adds a little crispness to the crust, enhancing its texture and flavor.
FAQs
Can I use regular coffee instead of instant espresso powder?
Instant espresso powder is preferred for its concentrated flavor that doesn’t add moisture. Regular brewed coffee will dilute the batter, so it’s best to stick to the espresso powder for this recipe’s desired taste.
How do I prepare the zucchini for the bread?
Grate the zucchini finely and then squeeze out excess liquid with a clean kitchen towel or paper towels. Removing extra moisture prevents the bread from becoming soggy while still keeping it wonderfully moist.
Is it okay to substitute coconut oil for vegetable oil?
Absolutely! Melted coconut oil works beautifully in this recipe, adding a subtle hint of flavor while keeping the bread tender and moist.
Can I make mini loaves or muffins with this batter?
Yes, this batter adapts well to mini loaf pans or muffin tins. Adjust baking times accordingly—typically around 20-25 minutes for muffins and 35-40 minutes for mini loaves.
What if I don’t have chocolate chips?
No worries—chopped chocolate bars or chunks also work great. They melt into lovely pockets of gooey chocolate throughout the bread.
Final Thoughts
This Chocolate Espresso Zucchini Bread Recipe is one of those rare finds that seamlessly blends wholesome veggies with indulgent chocolate and coffee flavors. It’s a guaranteed crowd-pleaser that you’ll find yourself baking again and again, whether for a cozy breakfast or a sweet afternoon treat. Trust me, once you try it, it will quickly become a beloved favorite in your recipe collection.
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: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This moist and rich Chocolate Espresso Zucchini Bread combines the earthy flavors of cocoa and espresso with the subtle moisture of grated zucchini. Enhanced with semi-sweet chocolate chips and optional nuts, this loaf offers a perfect balance of sweetness and texture, making it an ideal treat for breakfast or a snack.
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
Additional Ingredients
- 1 1/2 cups grated zucchini (about 2 medium zucchinis)
- 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). This ensures the oven reaches the ideal temperature for even baking.
- Prepare the Pan: Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal of the bread after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, instant espresso powder, baking soda, baking powder, salt, and ground cinnamon until evenly combined.
- Mix Wet Ingredients: In a large bowl, whisk the granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth and fully incorporated.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the bread tender.
- Incorporate Zucchini & Chocolate: Fold in the grated zucchini, after squeezing out any excess moisture, along with the semi-sweet chocolate chips. If using, gently fold in the nuts as well to add crunch.
- Transfer to Pan: Pour the batter into the prepared loaf pan, smoothing the top evenly with a spatula.
- Bake: Place the pan in the preheated oven and bake for 50-60 minutes. The bread is done when 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 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Be sure to squeeze out excess moisture from the zucchini to prevent the bread from becoming too wet and dense.
- If you prefer a nuttier texture, add 1/4 cup chopped walnuts or pecans.
- Use room temperature eggs and ingredients for better mixing and texture.
- Store the zucchini bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- For extra flavor, serve slices with a spread of cream cheese or butter.
