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Moist Dark Chocolate Chip Zucchini Bread Recipe with Easy Espresso Glaze

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A velvety, moist zucchini bread flecked with dark chocolate chips and topped with a subtle espresso glaze, perfect for a comforting snack or gift.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (220 g)
  • ¾ cup granulated sugar (150 g)
  • ¼ cup brown sugar (50 g)
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ⅓ cup vegetable oil (80 ml)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 2 cups grated zucchini (about 1 medium-large zucchini)
  • 1 cup dark chocolate chips (175 g)
  • For the espresso glaze:
  • 1 cup powdered sugar (120 g)
  • 2 tbsp espresso or strong brewed coffee
  • ½ tsp vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or line with parchment paper.
  2. Grate the zucchini finely using a box grater or food processor to get about 2 cups packed. Set aside without squeezing out moisture.
  3. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and ground cinnamon.
  4. In a separate bowl, whisk the vegetable oil, eggs, and vanilla extract until smooth and homogenous.
  5. Gradually pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Do not overmix.
  6. Fold in the grated zucchini and dark chocolate chips carefully.
  7. Pour the batter into the prepared loaf pan and spread evenly. Tap the pan gently to release air bubbles.
  8. Bake for 50-60 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
  9. Cool the bread in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  10. To make the espresso glaze, whisk powdered sugar, espresso or brewed coffee, and vanilla extract in a small bowl until smooth and pourable.
  11. Drizzle the glaze evenly over the cooled bread and let it set for at least 15 minutes before slicing.

Notes

If chocolate chips sink to the bottom, toss them lightly in flour before folding into the batter. Do not overmix the batter to keep the bread tender. Let the bread cool completely before glazing to prevent the glaze from melting off. Use room temperature eggs for better texture. For gluten-free, substitute half or all flour with gluten-free blend. For dairy-free, use coconut oil and plant-based milk in glaze.

Nutrition

Keywords: zucchini bread, chocolate chip, espresso glaze, moist bread, easy recipe, quick bread, snack, dessert

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