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
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
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
