If you love the irresistible combo of rich chocolate and bold coffee flavors with a sneaky veggie twist, you are going to adore this Chocolate Espresso Zucchini Bread Recipe. It’s moist, fudgy, and packed with deep flavors that come from the cocoa and espresso powder, while the zucchini adds a wonderful moist texture without overpowering the bread. This loaf is perfect for breakfast, a cozy snack, or even dessert, and once you try it, it will quickly become a beloved staple in your baking rotation!

Chocolate Espresso Zucchini Bread Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are simple but carefully chosen to create that perfect balance of taste and texture in this Chocolate Espresso Zucchini Bread Recipe. Each component plays an essential role, from the espresso powder that intensifies the chocolate flavor to the zucchini which keeps everything moist and tender.

Shredded zucchini: Adds moisture and subtle freshness while keeping the bread tender.
All-purpose flour: The base that gives structure to the loaf.
Cocoa powder: For a deep, rich chocolate taste that shines through.
Baking soda: Helps the bread rise and keeps it light.
Baking powder: Adds extra lift so the bread is fluffy rather than dense.
Salt: Balances sweetness and enhances all the flavors.
Espresso powder: A magic ingredient that sharpens the chocolate, making it intensely flavorful.
Dark chocolate chips: Little bursts of melty chocolate throughout every slice.
Eggs: Bind everything together and contribute to the bread’s soft texture.
Vegetable oil: Keeps the bread moist without overpowering flavor.
Plain Greek yogurt: Adds creaminess and a subtle tang.
Sugar: Sweetens and balances the bitterness of cocoa and espresso.
Vanilla extract: Rounds out the flavors with a warm, inviting aroma.
Powdered sugar and espresso for glaze: Create a shiny, flavorful topping that ties everything together.

How to Make Chocolate Espresso Zucchini Bread Recipe

Step 1: Prepare Your Loaf Pan and Zucchini

Start by preheating your oven to 350 degrees and greasing your loaf pan with nonstick spray. Then, place the shredded zucchini on paper towels and press out most of the moisture. This ensures your bread won’t be soggy but still stays perfectly moist.

Step 2: Combine Dry Ingredients

In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder. Stir in the dark chocolate chips to disperse them evenly. This mixture is the foundation of your bread’s rich flavor and texture.

Step 3: Mix Wet Ingredients

In a separate medium bowl, whisk the eggs, vegetable oil, Greek yogurt, sugar, and vanilla extract until smooth. These wet ingredients will create the perfect batter to hold all the flavors together.

Step 4: Bring It All Together

Combine the wet ingredients with the dry, mixing well until fully incorporated. Then, gently fold in the shredded zucchini so that every bite is packed with moisture and a slight veggie sweetness. Pour the batter into your prepared loaf pan and smooth out the top.

Step 5: Bake to Perfection

Bake the bread in the preheated oven for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Allow the bread to cool completely in the pan before attempting to remove it; this helps the loaf set and slice beautifully.

Step 6: Make and Add the Espresso Glaze

In a small bowl, whisk together the powdered sugar and espresso until smooth. Drizzle this glaze over the cooled bread, adding a glossy finish and an extra punch of that delightful coffee flavor that makes this loaf unforgettable.

How to Serve Chocolate Espresso Zucchini Bread Recipe

Garnishes

A light dusting of cocoa powder or a sprinkle of extra chocolate chips on top of the glaze can make this zucchini bread look even more inviting. For a touch of elegance, add some finely grated dark chocolate curls or a few espresso beans on the side.

Side Dishes

This bread pairs wonderfully with a creamy cup of coffee or espresso, enhancing the chocolate and coffee notes in every bite. For a heartier spread, serve alongside a smear of cream cheese or a scoop of vanilla ice cream for dessert indulgence.

Creative Ways to Present

Slice the bread thick and toast it lightly to bring out a crispy crust with a warm, melty inside. You can also transform this recipe for a brunch table by serving mini slices topped with mascarpone and fresh berries or layering slices with honey and nuts for a decadent snack board.

Make Ahead and Storage

Storing Leftovers

The best way to keep your Chocolate Espresso Zucchini Bread Recipe fresh is to wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to three days. This keeps the bread moist and flavorful without drying out.

Freezing

If you want to enjoy this delight later, freeze the whole loaf or individual slices by wrapping them well in plastic wrap and placing them in a freezer bag. It freezes beautifully for up to two months, allowing you to enjoy this treat on demand.

Reheating

Reheat slices gently in a toaster oven or microwave for 15 to 30 seconds to refresh the moist texture and warm the flavors. Adding a small pat of butter while warming creates a rich, melt-in-your-mouth experience that feels just as special as when freshly baked.

FAQs

Can I use regular brewed coffee instead of espresso powder?

While brewed coffee adds moisture, espresso powder is dry and concentrated, providing a more intense coffee flavor without extra liquid. For the best results and to maintain the right texture, stick with espresso powder.

Is it necessary to squeeze out the moisture from the zucchini?

Yes, removing excess moisture is important to keep the bread from becoming soggy, but don’t dry it completely because the zucchini’s natural moisture is what keeps the bread tender and not dry.

Can I substitute Greek yogurt with something else?

Greek yogurt adds both moisture and a slight tang, but you can substitute it with sour cream or buttermilk in equal amounts if needed without drastically changing the texture or flavor.

How long does this bread last at room temperature?

When stored properly in an airtight container, this bread stays fresh for about three days at room temperature. After that, refrigeration or freezing is best to maintain quality.

Can I make this into muffins instead of a loaf?

Absolutely! Divide the batter into a muffin tin lined with paper liners and bake for about 20 to 25 minutes. Muffins make for perfect portable snacks and are just as delicious.

Final Thoughts

This Chocolate Espresso Zucchini Bread Recipe is one of those wonderful finds you’ll want to share again and again. It’s indulgently chocolatey, perfectly moist, and packed with flavor that feels sophisticated but behaves like the ultimate comfort food. Once you bake it, you’ll wonder how you ever lived without it, so grab those zucchinis and espresso powder and get ready to create a loaf everyone will rave about!

Chocolate Espresso Zucchini Bread Recipe

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4.1 from 43 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 10 servings 1x
Diet: Vegetarian

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Description

This Chocolate Espresso Zucchini Bread combines the moistness of shredded zucchini with the rich flavors of cocoa and espresso, enhanced by dark chocolate chips. Topped with a smooth espresso glaze, this bread is a perfect treat for chocolate and coffee lovers alike.

Ingredients

Scale

Bread Ingredients

2 cups shredded zucchini
1 cup all purpose flour
1/2 cup cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 Tablespoon espresso powder
3/4 cup dark chocolate chips
2 large eggs
1/4 cup vegetable oil
1/4 cup plain Greek yogurt
1/2 cup sugar
1 teaspoon vanilla extract

Espresso Glaze

2 cups powdered sugar
3 1/2 Tablespoons espresso

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Spray a loaf pan with nonstick cooking spray to prevent sticking during baking.
Drain Zucchini: Place the shredded zucchini on paper towels and gently squeeze out most of the moisture, being careful not to remove all to maintain moisture in the bread. Set aside.
Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, salt, and espresso powder. Stir in the dark chocolate chips evenly. Set this dry mixture aside.
Combine Wet Ingredients: In a medium bowl, whisk together the eggs, vegetable oil, plain Greek yogurt, sugar, and vanilla extract until smooth and well combined.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and mix thoroughly until just combined. Fold in the shredded zucchini gently to distribute it evenly throughout the batter.
Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool completely in the pan before removing.
Prepare Espresso Glaze: In a small bowl, combine the powdered sugar with the espresso and mix until smooth and pourable.
Glaze the Bread: Once the bread is fully cooled, drizzle the espresso glaze evenly over the top. Let the glaze set before slicing and serving.

Notes

Make sure not to squeeze out all the moisture from the zucchini to keep the bread moist.
You can substitute vegetable oil with melted coconut oil for a different flavor twist.
To maximize espresso flavor, use strong brewed espresso or espresso powder as called for.
The bread is best served at room temperature and stored covered for up to 3 days.
For a less sweet version, reduce the sugar in the batter or glaze.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Baking
Method: Baking
Cuisine: American