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Moist Double Chocolate Chip Zucchini Bread Recipe with Easy Espresso Glaze

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A rich and moist chocolate zucchini bread enhanced with mini semisweet chocolate chips and topped with a subtle espresso glaze, offering a perfect balance of sweetness and coffee bitterness.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1 tsp baking soda
  • ½ tsp salt
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • ⅓ cup (80ml) vegetable oil (can substitute with melted coconut oil)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 ½ cups grated zucchini (about 2 medium zucchinis), squeezed dry
  • 1 cup (170g) mini semisweet chocolate chips
  • For the Espresso Glaze:
  • 1 cup (120g) powdered sugar
  • 1 tbsp espresso powder (instant espresso powder)
  • 2–3 tbsp hot water
  • ½ tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
  2. Grate zucchini using a box grater or food processor. Place grated zucchini in a clean kitchen towel and squeeze out excess moisture.
  3. In a large bowl, whisk together flour, cocoa powder, baking soda, and salt until well combined.
  4. In a separate bowl, whisk granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and creamy.
  5. Fold the drained zucchini into the wet mixture. Gradually add the dry ingredients to the wet bowl, folding gently until just combined. Fold in the mini semisweet chocolate chips.
  6. Pour batter evenly into the prepared loaf pan and smooth the top with a spatula.
  7. Bake for 50-60 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  8. Let the bread cool in the pan for about 15 minutes, then transfer to a cooling rack.
  9. While the bread cools, whisk together powdered sugar, espresso powder, vanilla extract, and hot water until smooth and pourable. Adjust water to achieve desired consistency.
  10. Drizzle the espresso glaze over the cooled loaf and let it set for about 10 minutes before slicing.

Notes

Squeezing excess moisture from grated zucchini is essential to avoid soggy bread. Fold dry ingredients gently into wet to keep bread tender and avoid overmixing. Use instant espresso powder for the glaze for a smooth coffee flavor. Let bread cool before glazing to prevent glaze from melting off. Baking times may vary; check doneness with a toothpick.

Nutrition

Keywords: zucchini bread, chocolate zucchini bread, double chocolate, espresso glaze, moist zucchini bread, chocolate chip bread, easy dessert, quick bread

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