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Moist Double-Chocolate Zucchini Bread Recipe with Easy Espresso Glaze

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A moist, rich double-chocolate zucchini bread with a subtle espresso glaze that balances sweetness with a hint of bitterness. Perfect for sneaking veggies into a chocolatey treat.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour
  • ½ cup (45 g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (200 g) granulated sugar
  • ½ cup (100 g) packed brown sugar
  • 2 large eggs, room temperature
  • ½ cup (120 ml) vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups (150 g) grated zucchini, squeezed dry
  • ½ cup (90 g) semi-sweet chocolate chips
  • For the Espresso Glaze:
  • ½ cup (60 g) powdered sugar, sifted
  • 1 tablespoon brewed espresso, cooled
  • 1 teaspoon unsweetened cocoa powder (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray and line with parchment paper.
  2. Grate the zucchini using a box grater or food processor, then squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth to get about 1 ½ cups squeezed zucchini.
  3. In a large bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Whisk lightly to combine.
  4. In a separate bowl, whisk the granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth and slightly thickened, about 2 minutes.
  5. Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula. Avoid overmixing; a few lumps are okay.
  6. Fold in the grated zucchini and chocolate chips until evenly distributed.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  8. Bake for 50-60 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. Start checking at 50 minutes.
  9. Cool the bread in the pan for 15 minutes, then transfer to a wire rack to cool completely before glazing.
  10. To make the espresso glaze, whisk together the powdered sugar, brewed espresso, and cocoa powder (if using) until smooth and pourable. Adjust thickness as needed.
  11. Drizzle the glaze over the cooled bread and let it set before slicing.

Notes

Squeeze zucchini well to avoid soggy bread. Use room temperature eggs for better batter texture. Do not overmix to keep bread tender. Cool bread completely before glazing to prevent glaze from melting. Optional: add nuts, spices, or different glazes for variation. Vegan and gluten-free adaptations possible.

Nutrition

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

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