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Moist Double Chocolate Zucchini Bread Recipe with Easy Rich Espresso Glaze

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A moist and decadent double chocolate zucchini bread with a rich espresso glaze that balances sweetness with a subtle bitterness. Perfect for a comforting treat with a grown-up twist.

Ingredients

Scale
  • 1 ½ cups (190g) 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 (120ml) vegetable oil or melted coconut oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (150g) grated zucchini (about one medium zucchini, squeezed to remove excess moisture)
  • ¾ cup (130g) semi-sweet chocolate chips
  • For the Espresso Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 1 tablespoon strong brewed espresso, cooled (or 1 teaspoon instant espresso powder mixed with 1 tablespoon hot water)
  • 1 teaspoon vanilla extract
  • 1–2 teaspoons milk or cream (optional, for thinning)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease or line your 9×5 inch loaf pan with parchment paper, leaving some overhang for easy lifting later.
  2. Grate about 1 ½ cups (150g) of zucchini and squeeze out extra liquid with a clean kitchen towel or paper towels. Set aside.
  3. In a large bowl, sift together 1 ½ cups (190g) all-purpose flour, ½ cup (50g) unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt. Whisk to combine evenly.
  4. In a separate bowl, whisk 1 cup (200g) granulated sugar, ½ cup (120ml) vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract until smooth and slightly thickened—about 2-3 minutes.
  5. Fold the grated zucchini and ¾ cup (130g) semi-sweet chocolate chips into the wet mixture gently.
  6. Gradually add the dry ingredients to the wet, folding carefully with a spatula until just combined. Stop when no dry streaks remain.
  7. Pour batter into the loaf pan and smooth the top with a spatula.
  8. Bake for 55-60 minutes. Start checking at 50 minutes by inserting a toothpick in the center; it should come out with a few moist crumbs but no raw batter. Tent with foil if edges brown too fast.
  9. Cool completely on a wire rack before glazing, about 30 minutes.
  10. Prepare the espresso glaze by whisking 1 cup (120g) powdered sugar, 1 tablespoon cooled brewed espresso, and 1 teaspoon vanilla extract until smooth. Add 1-2 teaspoons milk or cream if too thick.
  11. Drizzle the glaze generously over the cooled loaf. Let it set for at least 15 minutes before slicing.

Notes

Squeeze out excess moisture from zucchini to avoid soggy bread. Use room temperature eggs for better texture. Fold ingredients gently to keep bread tender. Tent with foil if edges brown too quickly. Let bread cool completely before glazing to prevent glaze from melting and running off. Fresh espresso is preferred for glaze flavor. Muffin tin can be used as an alternative with reduced baking time (20-25 minutes).

Nutrition

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

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