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Moist Double Chocolate Zucchini Bread Recipe with Easy Espresso Glaze

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A velvety, dense zucchini bread with molten pockets of chocolate, finished with a smooth espresso glaze that adds a delicate bitterness and glossy sheen. This bread balances moistness and texture with rich cocoa and bittersweet chocolate chips.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) brown sugar, packed
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (150g) grated zucchini, lightly packed
  • ¾ cup (130g) semi-sweet chocolate chips or chunks
  • For the Espresso Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 1 tablespoon freshly brewed espresso or strong coffee
  • 1 teaspoon unsalted butter, melted (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray; optionally line with parchment paper.
  2. Grate zucchini to yield about 1 ½ cups loosely packed; do not squeeze out moisture.
  3. In a medium bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt; whisk to combine.
  4. In a large bowl, whisk granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and slightly thickened.
  5. Gradually fold dry ingredients into wet ingredients using a rubber spatula; stop mixing once flour disappears.
  6. Gently fold in grated zucchini and chocolate chips until evenly distributed.
  7. Pour batter into prepared loaf pan and smooth the top; tap pan gently to release air bubbles.
  8. Bake for 55-60 minutes or until a toothpick inserted in the center comes out with moist crumbs; edges will slightly pull away from pan.
  9. Cool bread in pan for 20 minutes, then transfer to a cooling rack to cool completely.
  10. Prepare espresso glaze by whisking powdered sugar, espresso, and melted butter until smooth and glossy; adjust thickness as needed.
  11. Drizzle glaze evenly over cooled loaf and let set for at least 15 minutes before slicing.

Notes

Do not squeeze zucchini to retain moisture for softness. Use room temperature eggs for better batter consistency. Avoid overmixing to prevent toughness. Tent with foil if browning too quickly after 40 minutes. Let bread cool completely before glazing to avoid sogginess. Espresso glaze adds a subtle bitterness that balances sweetness.

Nutrition

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

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