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Decadent Double Chocolate Zucchini Bread with Easy Espresso Glaze

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This incredibly moist and rich double chocolate zucchini bread is topped with a simple espresso glaze that enhances the chocolate flavor. It’s an easy, forgiving recipe that turns humble zucchini into a decadent treat perfect for brunch or dessert.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ½ cup unsweetened cocoa powder (Dutch-process preferred)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 2 large eggs, at room temperature
  • ⅔ cup granulated sugar
  • ½ cup packed brown sugar (light or dark)
  • ½ cup vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini (about 1 medium, do not squeeze)
  • 1 cup semi-sweet chocolate chips (plus extra for topping)
  • 1 cup powdered sugar, sifted
  • 2 tablespoons strong brewed coffee or espresso, cooled
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  2. Wash zucchini, trim ends, and grate using the large holes of a box grater. Do not squeeze out the liquid. Set aside.
  3. In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
  4. In a large bowl, whisk eggs, granulated sugar, and brown sugar until smooth and slightly thickened, about 1 minute. Add oil and vanilla extract; whisk until combined and glossy.
  5. Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined (a few streaks of flour are okay).
  6. Gently fold in grated zucchini and 1 cup chocolate chips. Batter will be thick and shaggy.
  7. Pour batter into prepared loaf pan and spread evenly. Sprinkle extra chocolate chips on top.
  8. Bake for 50-60 minutes, until a toothpick inserted into the center comes out with a few moist crumbs. If top browns too quickly after 40 minutes, tent loosely with foil.
  9. Cool in pan on a wire rack for 15 minutes. Use parchment to lift bread out and transfer to rack to cool completely before glazing.
  10. For the glaze: In a small bowl, whisk together sifted powdered sugar, cooled espresso, vanilla extract, and a pinch of salt until thick but pourable. Adjust consistency with a few drops of coffee or more powdered sugar if needed.
  11. Drizzle glaze over cooled bread. Let set for about 10 minutes before slicing.

Notes

Do not squeeze the moisture from the grated zucchini; it is essential for the bread’s moist texture. For best results, use room temperature eggs. Cool the bread completely before glazing to prevent the glaze from melting. Leftover slices can be toasted and buttered for a delicious treat.

Nutrition

Keywords: double chocolate zucchini bread, espresso glaze, chocolate zucchini bread, easy zucchini bread, moist zucchini bread

Find it online: https://cooksyla.com/decadent-double-chocolate-zucchini-bread-with-easy-espresso-glaze/