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
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
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.
