Description
This Chocolate Espresso Zucchini Bread combines rich, indulgent chocolate with the subtle kick of espresso, all while hiding the goodness of zucchini inside. Moist, flavorful, and perfect for breakfast or dessert, this bread is sure to impress anyone who loves a sweet and slightly caffeinated treat.
Ingredients
Scale
- 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
- 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
- 1 1/2 cups grated zucchini (about 2 medium zucchinis)
- 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 for easy removal.
- Prepare Dry Ingredients:
- In a medium bowl, whisk together the flour, cocoa powder, instant espresso powder, baking soda, baking powder, salt, and cinnamon.
- Prepare Wet Ingredients:
- In a large bowl, whisk together the granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth and well combined.
- Combine Dry and Wet Ingredients:
- Slowly add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Add Zucchini & Chocolate:
- Gently fold in the grated zucchini (make sure to squeeze out any excess moisture from the zucchini before adding) and chocolate chips. If you’re using nuts, fold them in as well.
- Bake:
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean or with a few moist crumbs (not wet batter).
- Cool & Serve:
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Notes
- Zucchini Tip: Make sure to squeeze the grated zucchini to remove excess moisture before adding it to the batter. This will help the bread hold its shape and prevent it from being too wet.
- Storage: Store the bread in an airtight container at room temperature for up to 4 days, or refrigerate it for up to a week.
- Freezing: This bread freezes well. Once cooled, wrap it tightly in plastic wrap or foil and store it in a freezer-safe bag for up to 2 months.
- Espresso: If you don’t have instant espresso powder, you can substitute it with regular coffee granules for a similar flavor.
- Sweetness: Feel free to adjust the sweetness of the bread by using less sugar if you prefer a less sweet version.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 17g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg