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Moist Double Chocolate Zucchini Bread Recipe with Easy Espresso Glaze

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A moist and tender double chocolate zucchini bread enhanced with a subtle espresso glaze, perfect for brunch or coffee breaks. This recipe balances simplicity with rich flavor and a unique coffee kick.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • ½ cup unsweetened cocoa powder (50g)
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 cup granulated sugar (200g)
  • 2 large eggs, room temperature
  • ½ cup vegetable oil (120ml)
  • 1 tsp vanilla extract
  • 1 ½ cups grated zucchini (about 2 medium zucchinis)
  • ½ cup mini chocolate chips or chopped dark chocolate (90g)
  • For the Espresso Glaze:
  • 1 cup powdered sugar (120g)
  • 1 tbsp strong brewed espresso or cooled espresso shot
  • 1 tsp unsalted butter, melted
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your loaf pan well or line it with parchment paper.
  2. Grate the zucchini using a box grater or food processor. Lightly squeeze out excess moisture.
  3. In a large bowl, whisk together the sifted flour, cocoa powder, baking soda, baking powder, and salt.
  4. In a separate bowl, beat the eggs with the sugar until pale and slightly fluffy (about 2 minutes). Add the vegetable oil and vanilla extract, whisking just until blended.
  5. Pour the wet ingredients into the dry mixture and fold gently with a spatula until just combined.
  6. Fold in the grated zucchini and optional mini chocolate chips carefully.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  8. Bake for 50–60 minutes, checking at 50 minutes with a toothpick; it should come out with a few moist crumbs but no wet batter.
  9. Cool the bread in the pan for 15 minutes, then transfer to a wire rack to cool completely before glazing.
  10. Prepare the espresso glaze by whisking together powdered sugar, espresso, melted butter, and a pinch of salt until smooth and glossy. Adjust espresso quantity if glaze is too thick.
  11. Drizzle the glaze over the cooled bread and let it set for about 15 minutes before slicing.

Notes

Squeeze out excess moisture from zucchini to avoid sogginess. Sift flour and cocoa powder for a smoother crumb. Start checking bread at 50 minutes to prevent overbaking. Tent with foil if top browns too fast. Use fresh brewed espresso for best glaze flavor. Let bread cool completely before glazing and slicing.

Nutrition

Keywords: double chocolate zucchini bread, espresso glaze, chocolate zucchini bread, moist zucchini bread, easy zucchini bread, chocolate bread, coffee glaze, quick bread, baking

Find it online: https://cookluma.com/moist-double-chocolate-zucchini-bread-recipe-with-easy-espresso-glaze/