Chocolate Espresso Zucchini Bread

If you’re looking for a recipe that’s both cozy and indulgent, look no further than this Chocolate Espresso Zucchini Bread. Imagine the deep, rich flavor of espresso paired with velvety chocolate in a moist, tender loaf. Now, add in a sneaky dose of zucchini to make it even more irresistible (and healthy!). This bread is a dream come true for anyone who loves a little extra depth in their baked goods. It’s the perfect balance of decadence and freshness, with a slight coffee kick that makes it even more exciting. Whether you enjoy it with your morning coffee, as a snack, or for dessert, this chocolate espresso zucchini bread will quickly become a favorite. Trust me, it’s a game-changer!

Why You’ll Love Chocolate Espresso Zucchini Bread

• Moist & Flavorful: Thanks to the zucchini, this bread is incredibly moist and tender. The combination of rich chocolate and espresso adds the perfect depth of flavor.
• Perfectly Balanced Sweetness: The slight bitterness of espresso and the sweetness of chocolate balance each other beautifully. It’s not too sweet but just sweet enough to satisfy those chocolate cravings.
• Sneaky Veggies: With zucchini in the mix, you’re getting extra nutrients without even realizing it. It’s a great way to sneak in some greens while enjoying a delicious treat.
• Quick & Easy: No need to wait around for complicated steps. This bread comes together quickly and bakes up in just about an hour.
• Versatile: Enjoy it as a breakfast treat, an afternoon snack, or even as a dessert. It’s perfect for any time of day.

Ingredients

Here’s what you’ll need to create this irresistible loaf:

For the Bread:

• Zucchini: The star of the show, grated zucchini makes the bread super moist and adds a bit of healthy veggie goodness. Be sure to squeeze out any excess water before using it!
• Flour: All-purpose flour forms the base of the bread, giving it structure while keeping it light and airy.
• Cocoa Powder: Unsweetened cocoa powder gives the bread that deep, chocolatey flavor.
• Espresso Powder: This is the secret ingredient that really amps up the flavor! It adds a subtle but rich coffee taste that complements the chocolate perfectly.
• Baking Soda & Baking Powder: These give the bread that perfect rise, making it light and fluffy.
• Eggs: The binding agent that helps hold everything together while adding richness.
• Sugar: Granulated sugar provides the right amount of sweetness to balance the deep flavors of cocoa and espresso.
• Vanilla Extract: A little splash of vanilla enhances the overall flavor and rounds out the taste.
• Salt: Just a pinch to balance out the sweetness and intensify the other flavors.
• Vegetable Oil: Adds moisture to the bread, ensuring that it stays soft and tender.
• Chocolate Chips (optional): For an extra touch of chocolate, fold in some semi-sweet or dark chocolate chips for pockets of melty goodness.

(Note: Full ingredient measurements are provided in the recipe card below.)

Instructions

Let’s get this Chocolate Espresso Zucchini Bread baking!

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray, or line it with parchment paper for easy removal later.

2. Prepare the Zucchini:

Grate the zucchini and then squeeze out any excess moisture using a clean kitchen towel or cheesecloth. You want the zucchini to be as dry as possible to avoid making the bread soggy.

3. Mix the Wet Ingredients:

In a large mixing bowl, beat together the eggs, sugar, and vegetable oil. Add in the vanilla extract and beat until everything is well combined.

4. Add the Zucchini:

Stir in the grated zucchini until it’s evenly incorporated into the wet ingredients. It might look a little watery, but that’s perfectly fine—it’ll help keep the bread moist.

5. Combine the Dry Ingredients:

In a separate bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, baking powder, and salt until they’re evenly mixed. This ensures that the leavening agents and spices are well distributed.

6. Combine Wet and Dry:

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix—this can make the bread dense. If you’re using chocolate chips, fold them in at this stage.

7. Bake:

Pour the batter into the prepared loaf pan and spread it evenly. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean (a few crumbs are fine, but you don’t want raw batter).

8. Cool & Serve:

Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!

Nutrition Facts

• Servings: 12 slices
• Calories per serving: 200
• Total Fat: 9g
• Saturated Fat: 1g
• Cholesterol: 30mg
• Sodium: 160mg
• Total Carbohydrates: 29g
• Dietary Fiber: 2g
• Sugars: 18g
• Protein: 3g

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 55-60 minutes
• Total Time: 1 hour 10 minutes

How to Serve Chocolate Espresso Zucchini Bread

• For Breakfast: Toast a slice and enjoy it with your morning coffee for a decadent start to your day.
• As a Snack: A slice makes for the perfect mid-day pick-me-up. Pair it with a cup of tea or a latte for a cozy break.
• For Dessert: Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for a comforting dessert.
• Gift it: This bread makes a wonderful homemade gift. Wrap it up in a cute package and give it to someone special!

Additional Tips

• Grating the Zucchini: Use a box grater to grate the zucchini finely. If you have a food processor, that can work too!
• Make it Gluten-Free: You can easily make this recipe gluten-free by swapping in a 1:1 gluten-free flour blend.
• Add Nuts: If you like a bit of crunch, feel free to add chopped walnuts or pecans to the batter.
• Don’t Skip the Espresso: The espresso powder gives the bread a deep, rich flavor that you won’t want to miss. If you don’t have espresso powder, instant coffee can be a good substitute.
• Store Leftovers: Store any leftover bread in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.

FAQ Section

Q1: Can I substitute the zucchini with something else?
A1: You can try substituting the zucchini with mashed bananas or applesauce, though the texture and flavor will be slightly different.

Q2: Do I need to peel the zucchini before using it?
A2: No need to peel the zucchini! The skin provides color and texture, and you won’t even notice it in the bread.

Q3: Can I freeze this zucchini bread?
A3: Absolutely! You can freeze the bread whole or in slices. Just wrap it tightly in plastic wrap and foil, then store it in the freezer for up to 3 months. Thaw at room temperature before serving.

Q4: Can I use fresh brewed espresso instead of espresso powder?
A4: While espresso powder works best for this recipe, you can substitute with a small amount of strong brewed espresso. Just be careful not to add too much liquid to the batter.

Q5: Can I make this bread vegan?
A5: Yes! You can use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in place of regular eggs, and substitute the vegetable oil with coconut oil or another plant-based oil.

Q6: Is there a substitute for the cocoa powder?
A6: If you don’t have cocoa powder, you could substitute with an equal amount of melted chocolate, though it will alter the texture slightly.

Q7: Can I make this bread without chocolate chips?
A7: Absolutely! The bread is delicious even without the chocolate chips. If you prefer, you can add nuts or leave it plain.

Q8: How do I know when the bread is done baking?
A8: Insert a toothpick or cake tester into the center of the loaf. If it comes out clean or with just a few crumbs attached, the bread is done. If it comes out wet, bake for a few more minutes.

Q9: Can I use a different pan size?
A9: You can use an 8×4-inch loaf pan, but you’ll need to adjust the baking time. The bread may bake faster, so start checking around 45 minutes.

Q10: How long can I store leftovers?
A10: Leftovers can be stored in an airtight container at room temperature for up to 3 days. If you refrigerate it, it will last up to a week.

Conclusion

This Chocolate Espresso Zucchini Bread is the perfect combination of rich chocolate, bold espresso, and healthy zucchini. It’s moist, flavorful, and sure to satisfy any sweet craving. Whether you enjoy it for breakfast, as a snack, or for dessert, it’s a bread that’s both indulgent and nutritious. Give it a try—you won’t regret it!

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