If you’re on the hunt for a unique twist on a classic comfort treat, this Chocolate Espresso Zucchini Bread Recipe is going to become your new favorite. Imagine the rich, deep flavors of cocoa and subtle espresso kissed by the natural moistness of fresh zucchini, resulting in a loaf that’s both decadent and surprisingly wholesome. Perfect for breakfast, a midday pick-me-up, or a cozy dessert, this bread manages to balance indulgence with a slight earthiness, thanks to that hidden veggie goodness. Trust me, once you try this recipe, you’ll love how effortlessly it brings a gourmet coffeehouse vibe right into your kitchen.
Ingredients You’ll Need
Getting the ingredients right is the secret to nailing this Chocolate Espresso Zucchini Bread Recipe. Each one plays a crucial role in building flavor layers, tender texture, and that perfect balance between sweet and slightly bitter notes.
- 2 cups all-purpose flour: The foundation of the bread providing structure and softness.
- 1/2 cup unsweetened cocoa powder: Brings rich chocolate flavor without extra sweetness.
- 1 tbsp instant espresso powder: Adds depth and a subtle coffee kick enhancing the chocolate.
- 1 tsp baking soda: Helps the bread rise light and fluffy.
- 1/2 tsp baking powder: Works alongside baking soda to ensure perfect leavening.
- 1/2 tsp salt: Balances the sweetness and intensifies the overall flavors.
- 1/2 tsp ground cinnamon: Adds a warm, inviting spice that pairs beautifully with chocolate and espresso.
- 1/2 cup granulated sugar: Sweetens lightly, allowing other flavors to shine.
- 1/2 cup brown sugar, packed: Contributes moisture and a subtle molasses note.
- 2 large eggs: Bind the ingredients together while enriching the texture.
- 1/2 cup vegetable oil or melted coconut oil: Keeps the bread moist and tender.
- 1 tsp vanilla extract: Enhances the flavor complexity and aroma.
- 1 1/2 cups grated zucchini (about 2 medium zucchinis): Adds moisture and a hint of freshness without overpowering the chocolate.
- 1/2 cup semi-sweet chocolate chips: Provide melty pockets of chocolate bites throughout the bread.
- Optional: 1/4 cup chopped walnuts or pecans: Adds crunch and a nutty contrast for extra texture.
How to Make Chocolate Espresso Zucchini Bread Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 350°F (175°C). This ensures your bread bakes evenly from the moment it goes in. Meanwhile, grease and flour a 9×5-inch loaf pan, or line it with parchment paper to make removal easier and keep your loaf perfectly shaped.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, unsweetened cocoa powder, instant espresso powder, baking soda, baking powder, salt, and ground cinnamon. This step layers all those wonderful dry flavors that will infuse the bread beautifully when combined with the wet ingredients.
Step 3: Combine the Wet Ingredients
In a large bowl, whisk the granulated sugar, brown sugar, eggs, oil, and vanilla extract until the mixture is silky smooth. This blend is your rich, sweet, and creamy base, setting the tone for a tender and flavorful loaf.
Step 4: Bring Dry and Wet Mixtures Together
Slowly add the dry ingredient mixture to the wet bowl, stirring gently until just combined. Be mindful not to overmix here — the goal is a tender crumb, so a few lumps won’t hurt. This is where all the flavors start harmonizing.
Step 5: Fold in Zucchini, Chocolate Chips, and Nuts
Gently fold in the grated zucchini, first squeezing out excess moisture so it doesn’t make the bread soggy. Next, add the semi-sweet chocolate chips and chopped nuts if you’re using them. These elements create bursts of melty chocolate and a pleasant crunch in each slice.
Step 6: Bake to Perfection
Pour the batter into your prepared loaf pan and smooth out the top with a spatula. Slide it into the oven and bake for about 50 to 60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs clinging to it.
Step 7: Cool and Slice
Once baked, let the bread cool in the pan for 10 minutes. Then transfer it to a wire rack to cool fully — this prevents sogginess and helps the loaf set perfectly for slicing. Now you’re ready to enjoy the magic of your Chocolate Espresso Zucchini Bread Recipe.
How to Serve Chocolate Espresso Zucchini Bread Recipe
Garnishes
Elevate each slice by topping it with a light dusting of powdered sugar or a smear of cream cheese frosting for a luscious finish. Fresh berries or a dollop of whipped cream can also brighten up the serving.
Side Dishes
This bread shines alongside a steaming cup of coffee or espresso (naturally), but it’s also lovely with a dollop of vanilla yogurt or even a scoop of vanilla ice cream for a dessert twist that’s hard to resist.
Creative Ways to Present
Try serving slices slightly warmed with a drizzle of chocolate sauce or a sprinkling of chopped nuts on top. For gatherings, arrange slices on a rustic wooden platter alongside fresh fruit and nuts for a stunning, irresistible display.
Make Ahead and Storage
Storing Leftovers
Wrap leftover slices tightly in plastic wrap or store them in an airtight container to keep them moist. They’ll stay fresh at room temperature for up to 3 days, making them a perfectly portable snack or breakfast for busy mornings.
Freezing
To enjoy this Chocolate Espresso Zucchini Bread Recipe later, slice it and freeze individual pieces wrapped in parchment and foil. This way, you can thaw slices as needed without compromising texture or flavor for up to 3 months.
Reheating
When you’re ready to enjoy your leftovers, gently warm slices in the oven or toaster oven at 325°F for about 10 minutes. This restores the fresh-baked feel and reactivates the melty chocolate chips deliciously.
FAQs
Can I use regular brewed coffee instead of espresso powder?
Instant espresso powder is preferred because it adds concentrated coffee flavor without extra liquid, which could affect the bread’s texture. If substituting, reduce other liquids slightly and use a strong brewed coffee for similar depth.
Do I have to peel the zucchini before grating?
No need to peel! The skin of zucchini is thin and adds to the moisture and nutritional value of the bread. Just be sure to grate it finely and squeeze out excess liquid before mixing.
Can I make this recipe gluten-free?
Yes! Swap the all-purpose flour for a gluten-free flour blend that includes xanthan gum for structure. The texture might vary slightly but it’ll still be deliciously moist and flavorful.
What’s the best way to grate zucchini for this bread?
A medium-sized box grater works perfectly. Grate the zucchini evenly and then use a clean kitchen towel or paper towels to squeeze out as much moisture as possible to avoid a soggy loaf.
Can I substitute the oil with butter?
You can replace the vegetable or coconut oil with melted butter, which adds a lovely richness. Keep the quantity the same, but be mindful that butter may change the bread’s texture slightly, making it a bit denser.
Final Thoughts
Finally, I truly hope you give this stunning Chocolate Espresso Zucchini Bread Recipe a try in your kitchen soon. It’s one of those wonderfully surprising baked goods that combines indulgence and comfort with a little green boost. Whether you’re sharing it with friends or just treating yourself, it’s sure to become a beloved staple in your baking repertoire.
Print
Chocolate Espresso Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 65-75 minutes
- Yield: 1 loaf (about 12 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
Description
Delight in this moist and flavorful Chocolate Espresso Zucchini Bread, combining the rich taste of cocoa and espresso with the natural moisture of grated zucchini. Perfect as a unique breakfast treat or an indulgent snack, this loaf blends semi-sweet chocolate chips for bursts of sweetness and optional nuts for added texture.
Ingredients
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
Add-ins
- 1 1/2 cups grated zucchini (about 2 medium zucchinis, moisture squeezed out)
- 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). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, instant espresso powder, baking soda, baking powder, salt, and ground cinnamon until evenly combined.
- Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable or coconut oil, and vanilla extract until the mixture is smooth and well incorporated.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing and ensure a tender bread texture.
- Add Zucchini and Chocolate Chips: Fold in the grated zucchini with excess moisture carefully squeezed out, the semi-sweet chocolate chips, and if using, the chopped walnuts or pecans, distributing them evenly throughout the batter.
- Pour Batter into Pan: Transfer the batter into the prepared loaf pan and spread it evenly, smoothing the top with a spatula for uniform baking.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 50 to 60 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
- Cool & Serve: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire cooling rack to cool completely before slicing and enjoying.
Notes
- Be sure to squeeze out excess moisture from zucchini to prevent soggy bread.
- Use parchment paper for easier removal and less cleanup.
- Optional nuts add crunch and complement the chocolate flavor.
- Store leftover bread wrapped tightly at room temperature for up to 3 days, or refrigerate for up to a week.
- For a vegan version, substitute eggs with flax eggs and use coconut oil or vegan butter.
