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Decadent Double Chocolate Zucchini Bread with Espresso Glaze

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This rich, fudgy double chocolate zucchini bread is topped with a glossy espresso glaze. It’s the perfect way to use up garden zucchini and turns a humble vegetable into a decadent treat.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour (spooned and leveled)
  • ½ cup (40g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs, at room temperature
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ⅔ cup (160ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 200g) grated zucchini (do not squeeze out moisture)
  • 1 cup (175g) semi-sweet chocolate chips
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons strong brewed espresso or strongly brewed coffee
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a strip of parchment paper, leaving overhang on the two long sides.
  2. Wash the zucchini and trim off the ends. Using a box grater, grate it on the large holes. Measure 1 ½ cups of grated zucchini. Do not squeeze out the liquid.
  3. In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon.
  4. In a separate large bowl, whisk the eggs, granulated sugar, and brown sugar together until well combined and slightly lighter in color, about 1 minute. Add the vegetable oil and vanilla extract and whisk until smooth.
  5. Fold the grated zucchini into the wet ingredients using a rubber spatula.
  6. Pour the wet ingredients into the bowl with the dry ingredients. Gently fold together until just combined. A few streaks of flour are okay. Do not overmix.
  7. Gently fold in the semi-sweet chocolate chips until evenly distributed.
  8. Pour the batter into the prepared loaf pan and spread it into an even layer. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly after 40 minutes, tent it loosely with aluminum foil.
  9. Place the pan on a cooling rack and let the bread cool in the pan for 15 minutes.
  10. After 15 minutes, use the parchment paper sling to lift the bread out of the pan and transfer it to the cooling rack. Let it cool completely before adding the glaze.
  11. While the bread is cooling, make the espresso glaze. In a small bowl, whisk together the sifted powdered sugar, brewed espresso, vanilla extract, and a pinch of salt. Whisk until smooth and pourable. If too thick, add a drop more coffee. If too thin, add a little more powdered sugar.
  12. Once the bread is completely cool, drizzle the espresso glaze over the top. Let it set for about 10 minutes before slicing.

Notes

Do not squeeze the water out of the zucchini; it is essential for moisture. Do not overmix the batter. Make sure the bread is completely cool before glazing. For a gluten-free version, use a 1:1 gluten-free baking flour blend. For a dairy-free option, use dairy-free chocolate chips.

Nutrition

Keywords: double chocolate zucchini bread, espresso glaze, zucchini bread, chocolate zucchini bread, quick bread, garden zucchini recipe

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