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Moist Dark Chocolate Zucchini Bread Recipe with Easy Espresso Glaze

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A rich and moist dark chocolate zucchini bread enhanced with a subtle espresso glaze, perfect for a quick, comforting dessert that sneaks in veggies.

Ingredients

Scale
  • 1 ½ cups shredded zucchini (about 1 medium zucchini, unpeeled)
  • 1 ¾ cups all-purpose flour (or substitute with almond flour for gluten-free)
  • ½ cup unsweetened dark cocoa powder (preferably Ghirardelli or Valrhona)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs, room temperature
  • ½ cup vegetable oil (can substitute with melted coconut oil)
  • 1 teaspoon vanilla extract
  • ½ cup sour cream or Greek yogurt
  • 1 cup dark chocolate chips or chunks (optional)
  • For the Espresso Glaze:
  • 1 cup powdered sugar, sifted
  • 2–3 tablespoons freshly brewed espresso (or strong coffee)
  • ½ teaspoon vanilla extract (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, then line with parchment paper, leaving an overhang on the sides for easy removal.
  2. Shred about 1 ½ cups of zucchini using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel and gently squeeze out excess moisture until damp but not soaking wet.
  3. In a large bowl, sift together 1 ¾ cups all-purpose flour, ½ cup dark cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Whisk to combine evenly.
  4. In another bowl, whisk together ¾ cup granulated sugar, ½ cup packed light brown sugar, 2 large eggs, ½ cup vegetable oil, and 1 teaspoon vanilla extract until smooth. Add ½ cup sour cream or Greek yogurt and mix until fully incorporated.
  5. Pour the wet ingredients into the dry ingredients, folding gently with a spatula. Add the shredded zucchini and mix just until combined. Fold in 1 cup chocolate chips if using.
  6. Scrape the batter into the prepared loaf pan and smooth the top with a spatula.
  7. Bake for 55–65 minutes, starting to check at 55 minutes by inserting a toothpick in the center. It should come out with a few moist crumbs but not wet batter.
  8. Remove the loaf from the oven and let it cool in the pan for 15 minutes. Then lift it out using the parchment overhang and transfer to a wire rack to cool completely.
  9. Prepare the espresso glaze by whisking together 1 cup powdered sugar with 2 tablespoons brewed espresso. Add more espresso a little at a time until smooth and pourable. Stir in ½ teaspoon vanilla extract if desired.
  10. Once the bread is completely cool, drizzle the espresso glaze over the top. Let the glaze set for about 20 minutes before slicing.

Notes

Squeeze excess moisture from zucchini to avoid soggy bread. Use dark cocoa powder for rich flavor. Fold ingredients gently to prevent tough bread. Start checking doneness at 55 minutes. Let bread cool completely before glazing to prevent glaze from melting. Coconut oil can substitute vegetable oil but avoid olive oil. If glaze thickens, add a splash of espresso or hot water to loosen.

Nutrition

Keywords: zucchini bread, dark chocolate, espresso glaze, moist bread, chocolate zucchini bread, quick dessert, potluck dessert, easy baking

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