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Moist Double Chocolate Zucchini Bread Recipe with Easy Espresso Glaze

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A moist and rich double chocolate zucchini bread enhanced with a subtle espresso glaze that deepens the chocolate flavor without overpowering it. Perfect for a comforting treat with a grown-up twist.

Ingredients

Scale
  • 2 cups all-purpose flour (240g)
  • 3/4 cup unsweetened cocoa powder (75g)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar (200g)
  • 1/2 cup packed brown sugar (100g)
  • 1/2 cup vegetable oil (120ml)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated zucchini (about 2 medium zucchinis), squeezed dry
  • 1 cup mini chocolate chips (175g)
  • For the Espresso Glaze:
  • 1 cup powdered sugar (120g)
  • 1 teaspoon espresso powder
  • 2–3 tablespoons hot water
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, or line it with parchment paper with a little overhang for easy removal.
  2. Shred the zucchini finely using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel and squeeze out excess moisture to prevent sogginess. Set aside.
  3. In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt, breaking up any lumps in the cocoa powder.
  4. In a separate medium bowl, whisk the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, whisking after each addition, then stir in vanilla extract.
  5. Slowly add the wet mixture to the dry ingredients, stirring gently with a rubber spatula until just combined. Avoid overmixing.
  6. Fold in the shredded zucchini and mini chocolate chips evenly throughout the batter.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, checking doneness by inserting a toothpick into the center; it should come out with a few moist crumbs.
  8. Cool the bread in the pan for about 15 minutes, then transfer to a wire rack to cool completely before glazing.
  9. Prepare the espresso glaze by whisking together powdered sugar, espresso powder, vanilla extract, and hot water one tablespoon at a time until smooth and pourable.
  10. Drizzle the glaze over the cooled loaf using a spoon or fork, letting it drip down the sides naturally. Let the glaze set for 10-15 minutes before slicing.

Notes

Squeeze excess moisture from zucchini to avoid soggy bread. Use room temperature eggs and oil for better mixing. Avoid overmixing to prevent tough bread. Let bread cool completely before glazing to keep glaze from melting. Espresso powder enhances chocolate flavor without overpowering.

Nutrition

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

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