Double Chocolate Espresso Zucchini Bread

Would all the chocolate lovers please stand up? If you now find yourself standing, this zucchini bread is probably for you. Even more so if you’re also a coffee lover (which I’m not, but Matt is and this bread is right up his alley). Double chocolate espresso zucchini bread is rich in chocolate flavor, enhanced by dark chocolate and espresso chips.

With an abundance of zucchini from my parents’ garden, I explored a plethora of zucchini bread recipes. And this recipe was a standout. I highly recommend doubling (or even quadrupling) this recipe! I did make a quadruple batch – half for bread, half for muffins (alterations in instructions)

If you’ve never used zucchini in baking before, never fear – you can’t even taste the vegetable! The zucchini adds moisture to the bread, and, when paired with Greek yogurt and chocolate, creates an incredibly rich treat.

Based off Double Chocolate Zucchini Bread by Sally’s Baking Addiction.

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Double Chocolate Espresso Zucchini Bread

Yields 1 loaf or 10-12 muffins

Ingredients

• 1 and 1/2 cups (225g) shredded zucchini

• 1¼ cup (156g) all-purpose flour

• ½ cup (42g) natural unsweetened cocoa powder 

• ¾ tsp baking soda

• ¼ tsp baking powder

• ¼ tsp salt

• ½ tsp espresso powder

• ½ cup dark chocolate chips

• ½ cup espresso chips

• 2 large eggs, room temperature

• ¼ cup (60ml) canola or vegetable oil

• ¼ cup (60g) plain Greek yogurt

• ½ cup (100g) granulated sugar

• 2 tsp pure vanilla extract

Instructions

1. Adjust the oven rack to the lower third position and preheat oven to 350°F (or 425°F for muffins). Spray a 9×5 (or 8×4) loaf pan with nonstick spray or line a 12-count muffin pan with parchment liners. Set aside.

2. Squeeze about half the moisture out of the shredded zucchini. Place between paper towels until ready to use.

3. In a large bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt, and instant coffee together until combined. Set aside.

4. In a medium bowl, whisk the eggs, oil, yogurt, sugar, and vanilla together until completely combined. Pour the wet ingredients into the dry ingredients and lightly whisk until combined.

5. Using a rubber spatula or wooden spoon, fold in the zucchini. Add in the chocolate chips and stir until combined.

6. Bread Baking Instructions: Pour/spoon batter into prepared baking pan. Bake for 45-65 minutes or until a toothpick inserted in the center comes out clean. (My bread actually took just over an hour – check frequently starting at the 45 minute mark to ensure the loaf is baked through)

7. Muffin Baking Instructions: Fill each liner to just below the top with batter and bake the muffins for 5 minutes at 425°F. Then, keeping the muffins in the oven, lower the temperature to 350°F and continue to bake for an additional 14-15 minutes or until a toothpick inserted in the center comes out clean.

8. Allow bread/muffins to cool completely in the pan set on a wire rack. Slice and serve when bread has completely cooled. Store leftovers in an airtight container at room temperature for up to 5 days or in the fridge for up to 10 days.