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Tender Espresso Dark Chocolate Zucchini Bread

espresso dark chocolate zucchini bread - featured image
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A tender, extra moist zucchini bread infused with espresso and rich dark chocolate chunks, perfect for breakfast or a snack. This recipe balances subtle bitterness and sweetness with a soft, cake-like texture.

Ingredients

Scale
  • 2 cups grated zucchini (about 10.5 oz / 300g), un-squeezed
  • 1/3 cup strong brewed espresso, cooled (80ml)
  • 3/4 cup chopped dark chocolate, 70% cocoa or higher (4.6 oz / 130g)
  • 1 3/4 cups all-purpose flour (7.75 oz / 220g)
  • 1/4 cup unsweetened cocoa powder (0.9 oz / 25g)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar (3.5 oz / 100g)
  • 1/2 cup packed brown sugar (3.9 oz / 110g)
  • 1/3 cup vegetable oil (2.7 fl oz / 80ml)
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • 1/4 cup plain Greek yogurt (2.1 oz / 60g)

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan with butter or line with parchment paper.
  2. Grate zucchini finely using a box grater or food processor; do not squeeze out moisture.
  3. In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt; stir to combine.
  4. In a medium bowl, whisk granulated sugar, brown sugar, vegetable oil, cooled espresso, eggs, vanilla extract, and Greek yogurt until smooth and glossy.
  5. Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined; avoid overmixing.
  6. Fold in grated zucchini and chopped dark chocolate chunks carefully.
  7. Pour batter into prepared loaf pan and smooth the top.
  8. Bake for 55-65 minutes or until a toothpick inserted in the center comes out with a few moist crumbs; tent with foil if top browns too quickly after 40 minutes.
  9. Cool bread in pan for 15 minutes, then transfer to a wire rack to cool completely.
  10. Slice with a serrated knife and serve.

Notes

Do not squeeze the zucchini to keep moisture for extra tender bread. Fold ingredients gently to avoid a dense texture. Tent with foil if the top browns too quickly. Use room temperature eggs for better mixing. If batter is too thick, add a tablespoon of milk or coffee before baking. Cool completely before slicing to prevent crumbling.

Nutrition

Keywords: zucchini bread, espresso, dark chocolate, moist bread, easy recipe, breakfast bread, snack, chocolate zucchini bread

Find it online: https://pokirecipes.com/tender-espresso-dark-chocolate-zucchini-bread-recipe-easy-extra-moist-and-decadent/