If you’ve been searching for a moist, richly flavored treat that combines the wholesome goodness of zucchini with the irresistible punch of chocolate and espresso, then you’re going to love this Chocolate Espresso Zucchini Bread Recipe. It’s a perfect balance of earthy zucchini, bittersweet cocoa, and just the right hint of coffee to elevate your taste buds, creating a loaf that’s as comforting as it is indulgent. Whether you’re baking for breakfast, afternoon tea, or a simple dessert, this bread will quickly become one of your all-time favorites.
Ingredients You’ll Need
Gathering the right ingredients for this Chocolate Espresso Zucchini Bread Recipe is wonderfully simple, and each one plays a crucial role in achieving that perfect taste and texture. From the tender zucchini to the rich burst of chocolate chips, every element contributes to a loaf bursting with flavor and moistness.
- 1 1/2 cups all-purpose flour: Provides the structure necessary for a soft but sturdy crumb.
- 1/2 cup unsweetened cocoa powder: Adds deep chocolate flavor and beautiful color.
- 1 teaspoon baking soda: Helps the bread rise and keeps it light.
- 1/2 teaspoon baking powder: Assists with leavening, giving additional lift.
- 1/2 teaspoon salt: Balances the sweetness and enhances all other flavors.
- 1 teaspoon instant espresso powder: Boosts chocolate’s richness with a subtle coffee kick.
- 1/2 teaspoon ground cinnamon (optional): Adds a warm, cozy note that complements the chocolate and espresso beautifully.
- 2 large eggs: Bind the ingredients and add moisture for tenderness.
- 1/2 cup vegetable oil: Keeps the bread moist and tender.
- 1/2 cup granulated sugar: Provides sweetness and structure.
- 1/2 cup brown sugar: Adds moisture and a subtle caramel undertone.
- 1 teaspoon vanilla extract: Enhances all the flavors with a lovely sweetness.
- 1 1/2 cups grated zucchini (squeezed dry): Provides moisture and nutrition without overpowering flavor.
- 1/2 cup sour cream or Greek yogurt: Adds richness and tender crumb depth.
- 3/4 cup semisweet chocolate chips (plus extra for topping): Introduce melty bursts of chocolate throughout the bread.
How to Make Chocolate Espresso Zucchini Bread Recipe
Step 1: Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C) and generously grease or line a 9×5-inch loaf pan. This ensures your loaf comes out cleanly and bakes evenly. Prepping the oven ahead is key because the magic starts the moment the batter hits the heat.
Step 2: Mix the Dry Ingredients
Whisk together your all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, instant espresso powder, and cinnamon if you’re using it. Combining these ingredients upfront guarantees an even distribution of flavor and rise throughout your bread.
Step 3: Whip the Wet Ingredients
In a large bowl, whisk your eggs with the oil, granulated sugar, brown sugar, and vanilla extract until smooth and slightly fluffy. Adding sour cream or Greek yogurt and the grated zucchini next will give your batter that moist, tender texture this bread is famous for.
Step 4: Bring The Batter Together
Gently stir the dry ingredients into the wet, mixing just until incorporated. This prevents over-mixing, which can make your bread tough. Finally, fold in the semisweet chocolate chips, so they’re dispersed in little pockets of melted happiness throughout the loaf.
Step 5: Bake to Perfection
Pour your batter into the loaf pan, smoothing the top with a spatula and sprinkling extra chocolate chips for that extra chocolatey touch. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs clinging to it.
Step 6: Cool and Enjoy
Let your loaf cool for 10 to 15 minutes in the pan before transferring it to a wire rack to cool completely. This step is crucial—cutting too soon can cause the bread to crumble, but waiting ensures every slice is beautifully tender and holds together.
How to Serve Chocolate Espresso Zucchini Bread Recipe
Garnishes
A generous dusting of powdered sugar or a drizzle of melted dark chocolate makes the loaves irresistible. You can also spread a thin layer of softened butter or cream cheese frosting for an extra indulgent treat. The rich flavors are mighty on their own, but these garnishes elevate presentation and delight deliciously.
Side Dishes
This zucchini bread pairs wonderfully with a cup of freshly brewed coffee or a creamy latte, making it a perfect companion for your morning or afternoon break. For brunches, serve alongside fresh fruit or a yogurt parfait for a balanced and satisfying spread.
Creative Ways to Present
Slice the bread thick, toast it lightly, and top with nut butter for a wholesome snack. You can also cut it into bite-sized cubes and toss them with powdered sugar for a fun dessert snack bowl. Another crowd-pleaser is layering slices with mascarpone and berries for a quick and charming dessert.
Make Ahead and Storage
Storing Leftovers
Wrap leftover slices tightly in plastic wrap or store in an airtight container at room temperature for up to three days. You’ll find the moist texture holds well, making it perfect to keep on hand for snacking or impromptu guests.
Freezing
This Chocolate Espresso Zucchini Bread Recipe freezes beautifully. Wrap the cooled loaf or individual slices tightly in plastic wrap and then foil to avoid freezer burn. Store in the freezer for up to two months, and thaw at room temperature when you’re ready to enjoy.
Reheating
For that freshly baked warmth, reheat slices in the microwave for 15 to 20 seconds or toast them lightly in a toaster oven. This quick step refreshes the bread’s tender texture and melty chocolate chips, making it taste like it’s just come out of the oven.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Absolutely! Whole wheat flour will add a nuttier flavor and denser texture. For best results, consider using a blend of whole wheat and all-purpose flour to maintain a moist crumb without sacrificing rise.
Do I have to peel the zucchini before grating?
No need to peel the zucchini. The skin is tender and adds a lovely color contrast and nutrition. Just be sure to grate it finely and squeeze out the excess moisture well to keep the bread from getting soggy.
Can I substitute the espresso powder? What if I don’t want coffee flavor?
You can substitute the espresso powder with instant coffee powder, but if you prefer to skip coffee flavor altogether, simply omit it. The bread will still be deliciously chocolatey, though the espresso powder does enhance the depth of the chocolate taste.
Is this bread suitable for vegetarians?
Yes, this Chocolate Espresso Zucchini Bread Recipe is vegetarian-friendly as it contains no meat or gelatin products. It’s a great option for vegetarians looking for a sweet treat.
How can I make this bread nut-free?
This recipe is naturally nut-free as written. Just ensure you use chocolate chips that are certified nut-free and avoid cross-contamination, especially if cooking for someone with nut allergies.
Final Thoughts
You really can’t go wrong with this Chocolate Espresso Zucchini Bread Recipe—it’s a heartwarming blend of flavors that feels like a hug in bread form. Whether you’re baking it for yourself, family, or friends, it delivers comfort and delight with every bite. So, grab your loaf pan and zucchini, and get ready to enjoy a slice (or two) of pure joy.
Print
Chocolate Espresso Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 slices
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This moist and flavorful Chocolate Espresso Zucchini Bread combines the wholesome goodness of grated zucchini with rich cocoa and a hint of espresso, resulting in a deliciously chocolatey loaf perfect for dessert or a snack. Enhanced with chocolate chips and a touch of cinnamon, this bread is easy to bake and sure to satisfy any chocolate lover’s cravings.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon instant espresso powder
- 1/2 teaspoon ground cinnamon (optional)
Wet Ingredients
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (squeezed dry)
- 1/2 cup sour cream or Greek yogurt
Additional Ingredients
- 3/4 cup semisweet chocolate chips (plus extra for topping)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, espresso powder, and ground cinnamon if using. This ensures even distribution of leavening agents and spices.
- Combine Wet Ingredients: In a large bowl, whisk the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth and well combined.
- Add Zucchini and Dairy: Stir in the sour cream or Greek yogurt and the grated zucchini, making sure the zucchini is well incorporated into the wet mixture.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the bread tender.
- Fold in Chocolate Chips: Gently fold in 3/4 cup semisweet chocolate chips to distribute throughout the batter.
- Pour Batter and Add Topping: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle a few extra chocolate chips over the surface for a decorative touch.
- Bake: Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs, indicating doneness.
- Cool: Let the bread cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Squeeze out excess moisture from grated zucchini to prevent the bread from becoming soggy.
- This zucchini bread freezes well—wrap it tightly and store in freezer for up to 2 months.
- For a stronger coffee flavor, increase the instant espresso powder to 1 1/2 teaspoons.
