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Rich Chocolate Zucchini Bread with Easy Espresso Glaze

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This rich chocolate zucchini bread with espresso glaze isn’t just a way to use up garden surplus. It’s the kind of loaf that makes you forget you’re eating something vaguely healthy. The chocolate is deep and almost fudgy, the espresso cuts through the sweetness with a bitter edge that makes you take another bite just to figure out what’s happening.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (40g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 2 large eggs, room temperature
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 200g) grated zucchini, squeezed dry
  • ½ cup (90g) semi-sweet chocolate chips (optional)
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons strong brewed espresso, cooled
  • 1 tablespoon unsalted butter, melted
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang on the long sides.
  2. Wash your zucchini and trim off the ends. Grate it using the large holes of a box grater or a food processor. Place the grated zucchini in the center of a clean kitchen towel, gather up the edges, and twist tightly over the sink. Squeeze until no more liquid drips out. Set the dry zucchini aside.
  3. In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon (if using).
  4. In a medium bowl, whisk together the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until smooth and well combined.
  5. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold everything together gently until just combined.
  6. Add the squeezed-dry zucchini and the chocolate chips to the batter. Fold them in with a few strokes of the spatula.
  7. Scrape the batter into the prepared loaf pan and spread it evenly. Tap the pan on the counter a few times to release any air bubbles.
  8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. If the top is browning too quickly after about 40 minutes, tent the pan loosely with aluminum foil.
  9. Let the bread cool in the pan on a wire rack for about 15 minutes. Then, use the parchment paper handles to lift it out and transfer it to the rack to cool completely.
  10. While the bread is cooling, make the espresso glaze. In a small bowl, whisk together the sifted powdered sugar, cooled espresso, melted butter, and a pinch of salt until smooth.
  11. Once the bread is completely cool, drizzle the glaze over the top. Let it set for about 10 minutes before slicing.

Notes

Don’t skip squeezing the zucchini dry—it’s crucial for a moist but not soggy loaf. Use room temperature eggs for better emulsification. Measure flour correctly by spooning and leveling. For best results, let the bread cool completely before glazing. The flavors deepen after a day, so consider making it ahead.

Nutrition

Keywords: chocolate zucchini bread, espresso glaze, zucchini bread, chocolate bread, easy baking recipe, garden zucchini recipe

Find it online: https://sparklespoon.com/rich-chocolate-zucchini-bread-with-easy-espresso-glaze/