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
Scale
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.
