Chocolate espresso zucchini bread

When the zucchini is plentiful, whip up some of this chocolate espresso zucchini bread.  It combines two of the greatest things on earth – chocolate and espresso. And it’s basically healthy since there’s vegetables in it right?

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Zucchini season just may be one of my favorite things about summer. It’s crazy the versatility of zucchini (you can check out some of my favorite zucchini recipes here). But perhaps the best is adding zucchini to your baked goods like in this chocolate espresso zucchini bread. The result is a rich, moist, chocolatey loaf that sneaks in some veggies so it cancels out some of the guilt.

This is not your mama’s zucchini bread, let me tell you. Espresso brings out the flavor of the rich chocolate in this chocolate espresso zucchini bread. This is perfect for when you have a chocolate craving, need an afternoon pick me up, or just want to indulge. Scroll down for my recipe and be sure to pin it because it’s sure to become a go to!

Chocolate espresso zucchini bread

Ingredients:

• 2 cups shredded zucchini, water squeezed out
• 2 cups flour
• 2 1/2 tsp baking powder
• 3/4 tsp salt
• 1/3 cup vegetable oil
• 7 Tbsp butter (unsalted. If using salted, just remove the salt above)
• 1 1/4 cup granulated sugar
• 2 eggs, 1 egg white
• 2 tsp vanilla extract
• 1/2 cup sour cream
• 1/2 cup milk
• 1 1/2 cups chocolate chips
• 1/4 cup cocoa powder
• 1/2 cup freshly brewed espresso
• 1 cup confectioner’s sugar
• 1 1/2 Tbsp freshly brewed coffee or espresso

Directions:

1.) Preheat your oven to 350 degrees F.

2.) Line a loaf pan with parchment paper and butter the sides.

3.) In a bowl, mix together the flour, baking powder and salt.

4.) Using a stand mixer or a separate bowl with a hand mixer, beat together the butter, oil, and sugar.

5.) One by one, add each whole egg separately beating until combined.

6.) Add in the egg white, vanilla and sour cream.

7.) Fold in the half of the flour mixture, followed by the milk and the rest of the flour mixture.

8.) Add the shredded zucchini and chocolate chips into the bowl and mix well.

9.) Brew the espresso, (I use my Nespresso) or use a freshly brewed coffee. In a small bowl, add the espresso and the cocoa powder, whisking together.

10.) Add the espresso and cocoa mixture into the large bowl with the batter and mix until combined.

11.) Add all of the batter to your loaf pan.

12.) Bake for about 40-50 minutes, until you can put a knife or toothpick in the center and remove clean.

13.) Allow to cool while you prepare the glaze. Whisk together the confectioner’s sugar and coffee or espresso.

14.) Drizzle over the bread. Top with some additional chocolate chips.

Enjoy!

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For more zucchini recipes check out

This lemon zucchini bread

These fudgy zucchini brownies

And if you love coffee, you may also like

This lilac latte

My coffee sugar scrub

Chocolate espresso zucchini bread

This chocolate espresso zucchini bread is the perfect way to use some zucchini. Espresso enhances the richness of the chocolate and it is purely decadent, moist. Then topped with a coffee glaze and chocolate chips.

5 from 2 votes

Print Recipe Pin Recipe

Cook Time 40 minutes mins

Course Breakfast, Dessert

Ingredients

  

• 2 cups shredded zucchini water removed
• 2 cups flour
• 2 1/2 tsp baking powder
• 3/4 tsp salt
• 1/3 cup vegetable oil
• 7 Tbsp butter unsalted. Or if using salted, omit the salt above
• 1 1/4 cup granulated sugar
• 2 eggs
• 1 egg white
• 2 tsp vanilla extract
• 1/2 cup sour cream
• 1/2 cup milk
• 1 1/2 cups chocolate chips
• 1/4 cup cocoa powder
• 1/2 cup freshly brewed espresso
• 1 cup confectioner's sugar
• 1 1/2 Tbsp freshly brewed espresso or coffee

Instructions

 

• Preheat your oven to 350 degrees F.
• Line a loaf pan with parchment paper and butter the sides.
• In a bowl, mix together the flour, baking powder and salt.
• Using a stand mixer or a separate bowl with a hand mixer, beat together the butter, oil, and sugar.
• One by one, add each whole egg separately beating until combined.
• Add in the egg white, vanilla and sour cream.
• Fold in the half of the flour mixture, followed by the milk and the rest of the flour mixture.
• Add the shredded zucchini and chocolate chips into the bowl and mix well.
• Brew the espresso, (I use my Nespresso) or use a freshly brewed coffee. In a small bowl, add the espresso and the cocoa powder, whisking together.
• Add the espresso and cocoa mixture into the large bowl with the batter and mix until combined.
• Add all of the batter to your loaf pan.
• Bake for about 40-50 minutes, until you can put a knife or toothpick in the center and remove clean.
• Allow to cool while you prepare the glaze. Whisk together the confectioner’s sugar and coffee or espresso.
• Drizzle over the bread. Top with some additional chocolate chips.

Keyword bread, desserts, zucchini