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Moist Double Chocolate Chip Zucchini Bread Recipe with Easy Espresso Glaze

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A moist and indulgent double chocolate chip zucchini bread topped with a luscious espresso glaze, perfect for any occasion and easy to make with simple ingredients.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour (can substitute with gluten-free flour blend)
  • ¼ cup (25g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon (optional)
  • 2 large eggs, room temperature
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 1 tsp vanilla extract
  • 1 ½ cups (150g) grated zucchini, squeezed to remove excess moisture
  • 1 cup (175g) semi-sweet chocolate chips
  • For the Espresso Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 1 tbsp instant espresso powder
  • 2–3 tbsp hot water (adjust for desired consistency)
  • ½ tsp vanilla extract (optional)

Instructions

  1. Grate 1 ½ cups of zucchini using a box grater. Place grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible. Set aside about ¼ cup of the zucchini juice if desired.
  2. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper if desired.
  3. In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Whisk to combine.
  4. In another bowl, whisk eggs, granulated sugar, brown sugar, oil, and vanilla extract until smooth and glossy.
  5. Slowly add dry ingredients into wet mixture, folding gently but thoroughly to avoid overmixing.
  6. Fold in grated zucchini and chocolate chips evenly. If batter is too thick, stir in a tablespoon of reserved zucchini juice or milk.
  7. Pour batter into loaf pan and smooth the top with a spatula.
  8. Bake for 50–60 minutes, starting to check at 50 minutes by inserting a toothpick into the center; it should come out with a few moist crumbs but no wet batter.
  9. Let bread cool in pan for 15 minutes, then transfer to a cooling rack to cool completely before glazing.
  10. To make the espresso glaze, whisk powdered sugar and espresso powder in a small bowl. Add hot water a tablespoon at a time until smooth and pourable. Stir in vanilla if using.
  11. Drizzle glaze over cooled loaf and let set for about 20 minutes before slicing.

Notes

Do not overmix the batter to keep the bread tender. Squeeze out excess moisture from zucchini to prevent sogginess. Use Dutch-processed cocoa powder for richer flavor. Start checking bread at 50 minutes to avoid overbaking. Cool bread completely before glazing to prevent glaze from melting and running off. Warm glaze gently if it hardens too fast.

Nutrition

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

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