If you’ve ever dreamed of a treat that’s the ultimate mashup of rich chocolate, cozy espresso, and a sneaky veggie boost, Chocolate Espresso Zucchini Bread is about to become your new obsession! This loaf is incredibly moist, packed with deep cocoa flavor, and has that irresistible hint of coffee that makes each bite feel like an indulgent afternoon pick-me-up. The zucchini melts right in, adding tenderness and a subtle earthiness, while melty chocolate chips create pockets of pure joy. It’s not just a bread—it’s a conversation starter, a snack, a dessert, and a clever way to use up summer zucchini, all in one.

Chocolate Espresso Zucchini Bread Recipe - Recipe Image

Ingredients You’ll Need

Your kitchen likely already holds most of the simple, straightforward ingredients needed for this Chocolate Espresso Zucchini Bread. Each element plays a key role in creating the loaf’s rich taste, velvety crumb, and eye-catching dark hue.

All-purpose flour: The sturdy base that gives the bread its structure without making it heavy.
Unsweetened cocoa powder: Contributes that deep, chocolaty flavor and a rich dark color.
Baking soda: Helps the bread rise and become light and fluffy.
Baking powder: Adds extra lift for a soft, tender crumb.
Salt: Balances sweetness and wakes up all the flavors.
Instant espresso powder: Intensifies the chocolate and provides a subtle coffee kick.
Ground cinnamon: A warm, fragrant note that deepens the overall flavor.
Eggs: Bind everything together and add richness.
Granulated sugar: Sweetens and helps create a tender crumb.
Brown sugar: Adds extra moisture and a hint of caramel depth.
Vegetable oil: Keeps the bread moist (and stays moist for days!).
Vanilla extract: Rounds out the flavors with a sweet, aromatic finish.
Finely grated zucchini: The secret to moistness and a subtle veggie sweetness—no one will know it’s there!
Sour cream or Greek yogurt: Lends creaminess and enhances tenderness.
Semisweet chocolate chips: Melty pockets of chocolate in every slice—need I say more?

How to Make Chocolate Espresso Zucchini Bread

Step 1: Prep Your Pan and Oven

Get started by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly or line it with parchment paper for easy removal. This extra step ensures your Chocolate Espresso Zucchini Bread comes out clean and gorgeous every time.

Step 2: Whisk the Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, instant espresso powder, and cinnamon. Mixing these dry ingredients first guarantees even distribution, so every bite has that perfect balance of flavor and rise.

Step 3: Beat the Eggs and Sugars

Grab a large mixing bowl and beat the eggs with both the granulated and brown sugar until the mixture turns light and fluffy. This step sets the foundation for a tender, airy crumb and adds a little extra lift to the bread.

Step 4: Add Wet Ingredients and Zucchini

To your egg-sugar mixture, add the vegetable oil and vanilla extract, stirring until smooth. Gently fold in the grated zucchini and sour cream (or Greek yogurt). The zucchini will almost disappear into the batter, leaving behind only moisture and subtle sweetness.

Step 5: Combine and Add Chocolate Chips

Now, gradually add the dry ingredients to the wet mixture. Stir until just combined—overmixing can make the bread dense. Gently fold in the semisweet chocolate chips, saving a few to sprinkle on top for an eye-catching finish.

Step 6: Bake to Perfection

Pour the luscious batter into your prepared loaf pan, smoothing the top with a spatula. Bake for 50–60 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. The hardest part is waiting, but trust me—it’s worth it!

How to Serve Chocolate Espresso Zucchini Bread

Garnishes

A sprinkle of powdered sugar or a drizzle of melted chocolate takes your Chocolate Espresso Zucchini Bread from everyday treat to celebration-worthy. For a coffeehouse vibe, try a dusting of cocoa powder or a few espresso beans for décor.

Side Dishes

This bread pairs beautifully with a cup of freshly brewed coffee or a tall glass of cold milk. If you’re serving it for brunch, offer some fresh berries or a dollop of whipped cream on the side for a burst of freshness and color.

Creative Ways to Present

Slice the loaf thickly and serve on a rustic wooden board for a cozy, inviting look. For special occasions, cut into cubes and arrange on a platter with chocolate-dipped strawberries or espresso truffles. Individual slices can also be wrapped and tied with twine for a thoughtful homemade gift.

Make Ahead and Storage

Storing Leftovers

Chocolate Espresso Zucchini Bread stays moist and flavorful for days. Simply wrap the cooled loaf tightly in plastic wrap or store in an airtight container at room temperature for up to 4 days. The flavors actually deepen overnight, making it even better the next day.

Freezing

This bread freezes like a dream! Wrap individual slices or the whole loaf in plastic wrap, then place in a freezer bag. It’ll keep well for up to 3 months—just thaw at room temperature when cravings strike.

Reheating

For that just-baked warmth, toast slices gently in a toaster oven or microwave for 10–15 seconds. The chocolate chips get wonderfully melty, and the aroma of chocolate and espresso fills the air all over again.

FAQs

Can I use whole wheat flour instead of all-purpose?

Absolutely! Swapping in whole wheat flour gives the bread a nuttier flavor and a bit more heartiness. For best results, try replacing half the all-purpose flour with whole wheat so you still get that soft, tender texture.

Do I need to peel the zucchini before grating?

No need to peel! The zucchini skin is tender and blends right in, plus it adds a lovely fleck of color and extra nutrients. Just give it a good wash before grating.

Can I make this recipe dairy-free?

Yes, you can! Substitute the sour cream or Greek yogurt with a plant-based yogurt or even unsweetened applesauce. Make sure your chocolate chips are dairy-free as well, and you’ll have a delicious vegan-friendly loaf.

How do I know when the bread is done baking?

The best test is to insert a toothpick into the center of the loaf. If it comes out with just a few moist crumbs (not wet batter), your Chocolate Espresso Zucchini Bread is ready to come out of the oven. Overbaking can dry it out, so keep an eye on it during the last 10 minutes.

Can I add nuts or other mix-ins?

Definitely! Chopped walnuts or pecans add crunch and flavor, while white chocolate or butterscotch chips create fun twists. Just keep total mix-ins to about 1 cup so the bread bakes evenly.

Final Thoughts

There’s something truly special about sharing a loaf of homemade Chocolate Espresso Zucchini Bread—each slice is packed with love, chocolatey goodness, and a little surprise from the garden. I hope you give this recipe a try and enjoy every delicious bite. Happy baking, friends!

Chocolate Espresso Zucchini Bread Recipe

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4.8 from 12 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 10 slices 1x
Diet: Vegetarian

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Description

This Chocolate Espresso Zucchini Bread is a moist, rich, and flavorful dessert loaf that combines the deep taste of cocoa and espresso with the subtle freshness of grated zucchini. Enhanced with cinnamon and studded with semisweet chocolate chips, it’s a perfect treat for breakfast or an indulgent snack.

Ingredients

Scale

Dry Ingredients

1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon instant espresso powder
1 teaspoon ground cinnamon

Wet Ingredients

2 large eggs
½ cup granulated sugar
½ cup brown sugar
½ cup vegetable oil
1 teaspoon vanilla extract
1 ½ cups finely grated zucchini (about 1 medium)
½ cup sour cream or Greek yogurt
Optional: 1 tablespoon brewed espresso (for extra flavor)

Add-ins

¾ cup semisweet chocolate chips

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Instructions

Prepare the pan and oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper to ensure easy removal after baking.
Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, instant espresso powder, and ground cinnamon until fully combined.
Beat eggs and sugars: In a large bowl, use a mixer or whisk to beat the eggs along with granulated sugar and brown sugar until the mixture becomes light and fluffy, helping to incorporate air for a tender texture.
Add wet ingredients: Mix in the vegetable oil and vanilla extract until well combined. If using brewed espresso, add it here to deepen the coffee flavor.
Incorporate zucchini and sour cream: Fold the finely grated zucchini and sour cream (or Greek yogurt) into the wet mixture to add moisture and tenderness to the bread.
Combine wet and dry ingredients: Gradually fold the dry ingredient mixture into the wet ingredients, mixing just until combined to avoid overdeveloping gluten which could make the bread tough.
Add chocolate chips: Gently stir in the semisweet chocolate chips, distributing them evenly throughout the batter.
Bake the bread: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Cool the loaf: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.

Notes

For extra depth of flavor, add a tablespoon of brewed espresso to the wet ingredients.
This bread can be made a day ahead—flavors improve overnight.
Store in an airtight container for up to 4 days to maintain freshness.
Use sour cream or Greek yogurt interchangeably based on preference or dietary needs.
Ensure the zucchini is finely grated and well-drained if overly moist to avoid soggy bread.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American