Description
Chocolate espresso zucchini bread brings together rich cocoa and bold coffee notes in a moist, unexpected treat. Dense with zucchini and deeply satisfying, this quick bread offers a delightful surprise you’ll crave with every delectable slice.
Ingredients
Scale
Main Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon instant espresso powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Sweeteners:
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
Wet Ingredients and Mix-Ins:
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 cup semi-sweet chocolate chips (plus extra for topping)
Instructions
- Prepare the oven environment by heating to 350°F (175°C) and preparing a 9×5-inch loaf pan with a light coating of grease or parchment paper lining.
- Sift together the dry ingredients including flour, cocoa powder, baking powder, baking soda, salt, and espresso powder in a spacious mixing bowl, creating a uniform powder mixture.
- In a separate vessel, thoroughly combine granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until the mixture achieves a silky, homogeneous consistency.
- Incorporate freshly grated zucchini into the wet ingredients, ensuring even distribution and allowing the vegetable’s natural moisture to enhance the bread’s texture.
- Gradually fold the dry ingredient mixture into the wet ingredients, using gentle, minimal strokes to prevent overmixing and maintain a light, tender crumb.
- Gently introduce chocolate chips into the batter, distributing them evenly throughout the mixture to ensure consistent chocolate flavor in every slice.
- Transfer the batter to the prepared loaf pan, smoothing the surface carefully and sprinkling additional chocolate chips on top for enhanced visual appeal and flavor intensity.
- Position the pan in the preheated oven and bake for 55-60 minutes, monitoring until a toothpick emerges clean when inserted into the center (excluding melted chocolate residue).
- Remove from the oven and allow the bread to rest in the pan for 10 minutes, then carefully transfer to a wire cooling rack to reach room temperature before slicing and serving.
Notes
- Squeeze excess moisture from zucchini using a clean kitchen towel to prevent soggy bread and ensure a perfect texture.
- Substitute chocolate chips with nuts or dried fruit for alternative flavor profiles and dietary preferences.
- Use Dutch-processed cocoa powder for deeper, richer chocolate taste and smoother consistency.
- Consider reducing sugar by 25% without compromising moisture, as zucchini naturally adds sweetness and keeps bread tender.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 220
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg