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
Scale
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.
