Description

This rich and moist Chocolate Espresso Zucchini Bread combines the deep flavors of cocoa and espresso with the subtle moisture of fresh zucchini. Perfect for breakfast, snacks, or dessert, this loaf is enhanced with chocolate chips and optional nuts for added texture and indulgence.

Ingredients

Dry Ingredients

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tbsp instant espresso powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon

Wet Ingredients

1/2 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1/2 cup vegetable oil or melted coconut oil
1 tsp vanilla extract

Add-ins

1 1/2 cups grated zucchini (about 2 medium zucchinis)
1/2 cup semi-sweet chocolate chips
Optional: 1/4 cup chopped walnuts or pecans

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Instructions

Preheat & Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
Prepare Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, instant espresso powder, baking soda, baking powder, salt, and cinnamon until well combined.
Prepare Wet Ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth and fully combined.
Combine Dry and Wet Ingredients: Slowly add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the bread tender.
Add Zucchini & Chocolate: Gently fold in the grated zucchini, making sure to squeeze out any excess moisture beforehand, along with the chocolate chips and, if using, chopped nuts.
Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Cool & Serve: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.

Notes

Be sure to squeeze excess moisture from the zucchini to prevent the bread from becoming too soggy.
Use parchment paper in the loaf pan for easier removal and cleaner slicing.
If you prefer a stronger espresso flavor, increase the instant espresso powder to 1 1/2 tablespoons.
You can substitute oil with melted coconut oil for a subtle coconut flavor.
Store the bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.