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Moist Double Chocolate Zucchini Bread Recipe with Easy Espresso Glaze

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A rich and moist double chocolate zucchini bread with a subtle espresso glaze that adds depth and a grown-up twist. Perfect for sneaking veggies into a delicious treat.

Ingredients

Scale
  • 1 1/3 cups (170g) all-purpose flour (or gluten-free flour blend for GF option)
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (115g) unsalted butter, softened (can substitute coconut oil for dairy-free)
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cups (160g) grated zucchini (about 1 medium zucchini, squeezed dry)
  • 3/4 cup (130g) semi-sweet chocolate chips
  • For the Espresso Glaze:
  • 1 cup (120g) powdered sugar
  • 1 tbsp brewed espresso or strong coffee
  • 1 tsp vanilla extract
  • 1 tsp unsalted butter, melted (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 about 1 1/2 cups of zucchini. Place in a clean kitchen towel and squeeze out as much moisture as possible. Set aside.
  3. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until evenly combined.
  4. In a large bowl, beat softened butter and sugar with an electric mixer until light and fluffy, about 3-4 minutes.
  5. Beat in eggs one at a time, then add vanilla extract and mix until just combined.
  6. Gradually add dry ingredients to the wet mixture, mixing on low speed or folding with a spatula until just incorporated.
  7. Gently fold in grated zucchini and chocolate chips, being careful not to overmix.
  8. Pour batter into prepared loaf pan and smooth the top.
  9. Bake for 55-65 minutes, starting to check at 55 minutes by inserting a toothpick; it should come out with a few moist crumbs but no wet batter.
  10. Let the bread cool in the pan for 15 minutes, then transfer to a cooling rack.
  11. While the bread cools, whisk together powdered sugar, brewed espresso, vanilla extract, and melted butter in a small bowl until smooth.
  12. Drizzle the espresso glaze over the cooled bread and let it set slightly.
  13. Slice and serve. Store leftovers in an airtight container.

Notes

Squeeze out excess moisture from zucchini to prevent soggy bread. Avoid overmixing batter to keep crumb tender. If bread browns too fast, tent with foil halfway through baking. Let glaze set on cooled bread for best shine.

Nutrition

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

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