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Perfect Chocolate Zucchini Bread with Easy Espresso Glaze

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This incredibly moist and fudgy chocolate zucchini bread is topped with a glossy espresso glaze that deepens the chocolate flavor. It’s the perfect way to use up garden zucchini, and no one will ever guess there’s a vegetable hidden inside.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs, room temperature
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 ½ cups grated zucchini (from about 1 medium zucchini)
  • ½ cup semi-sweet chocolate chips (optional)
  • 1 cup powdered sugar, sifted
  • 2 tablespoons brewed espresso or strong coffee
  • 1 tablespoon unsalted butter, melted
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a strip of parchment paper, leaving overhang on the two long sides.
  2. Grate and squeeze the zucchini. Wash your zucchini, trim off the ends, and grate it using the large holes of a box grater. Transfer the shreds to a clean kitchen towel, gather the corners, and twist firmly over the sink. Squeeze until no more liquid drips out—you should have about 1 cup of squeezed zucchini. Set it aside.
  3. Mix the dry ingredients. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon until evenly combined.
  4. Mix the wet ingredients. In a medium bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and glossy.
  5. Combine wet and dry. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just combined. Fold in the grated zucchini and chocolate chips (if using) until evenly distributed.
  6. Bake the bread. Pour the batter into your prepared loaf pan and spread it into an even layer. Bake for 50 to 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 40 minutes, tent loosely with aluminum foil.
  7. Cool completely. Let the bread cool in the pan for 15 minutes, then use the parchment handles to lift it out onto a wire rack. Cool completely before glazing—about 1 to 2 hours.
  8. Make the espresso glaze. While the bread cools, whisk together the sifted powdered sugar, brewed espresso, melted butter, vanilla extract, and salt in a small bowl. The glaze should be thick but pourable—if it’s too thick, add more coffee one teaspoon at a time. If it’s too thin, add more powdered sugar.
  9. Glaze and serve. Once the bread is completely cool, drizzle the glaze over the top using a spoon or a piping bag. Let the glaze set for about 10 minutes before slicing.

Notes

Squeeze the zucchini dry like you mean it—this is non-negotiable for perfect texture. Don’t overmix the batter; a few streaks of flour are fine. Let the bread cool completely before glazing, or the glaze will slide right off. For a stronger coffee flavor, drizzle extra glaze on each slice before serving. Store in an airtight container at room temperature for up to 4 days, or freeze unglazed for up to 3 months.

Nutrition

Keywords: chocolate zucchini bread, espresso glaze, zucchini bread, chocolate loaf, quick bread, garden zucchini, easy dessert

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