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
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
