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Fudgy Chocolate Zucchini Bread with Easy Espresso Glaze

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This fudgy chocolate zucchini bread with espresso glaze is dense, moist, and almost brownie-like in the center, with a deep coffee kick that cuts through the sweetness. It’s the perfect loaf for breakfast or dessert, and it’s quick and easy to make with simple ingredients.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (45g) unsweetened cocoa powder (Dutch-process preferred)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon (optional)
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 2 large eggs, at room temperature
  • ¼ cup (60ml) vegetable oil (canola or grapeseed)
  • ¼ cup (57g) unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 1 medium zucchini) grated and squeezed dry zucchini
  • ½ cup (85g) semi-sweet chocolate chips
  • For the espresso glaze:
  • 1 cup (120g) powdered sugar, sifted if lumpy
  • 1 tablespoon espresso powder (or instant coffee granules)
  • 2 to 3 tablespoons hot water
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line it with parchment paper, leaving overhang on the two long sides.
  2. Wash the zucchini and trim off the ends. Grate it using the large holes of a box grater. You should have about 1 ½ cups of shredded zucchini. Transfer it to a clean kitchen towel, gather the corners, and twist tightly over the sink. Squeeze until no more water drips out. Set the squeezed zucchini aside.
  3. In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, salt, and cinnamon. Make sure there are no lumps of cocoa. If your cocoa is particularly clumpy, sift it.
  4. In a separate medium bowl, whisk the granulated sugar, brown sugar, eggs, vegetable oil, melted butter, and vanilla extract until smooth and glossy. The mixture should look like thick caramel.
  5. Pour the wet mixture into the dry ingredients. Fold gently with a rubber spatula until just combined. A few streaks of flour are okay. Overmixing will make the bread tough.
  6. Add the squeezed zucchini and the chocolate chips. Fold 8 to 10 times until evenly distributed. The batter will be thick and slightly lumpy—that’s normal.
  7. Let the batter sit for 10 minutes at room temperature. This allows the flour to fully hydrate and the baking soda to start reacting.
  8. Pour the batter into the 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 a few moist crumbs attached. If it comes out completely clean, the bread is overbaked. If you see wet batter, give it 5 more minutes.
  9. Place the pan on a cooling rack and let it cool for 15 minutes. Then, using the parchment overhang, lift the bread out and transfer it directly to the cooling rack. Let it cool completely before glazing.
  10. In a small bowl, whisk together the powdered sugar, espresso powder, hot water, and vanilla extract. Start with 2 tablespoons of water and add more, 1 teaspoon at a time, until the glaze is thick but pourable. It should flow like honey.
  11. Once the bread is completely cool, drizzle the espresso glaze over the top using a spoon or a small whisk. Let it set for 10 minutes before slicing. The glaze will harden slightly, creating a thin, crackly shell.

Notes

Don’t skip squeezing the zucchini dry; it’s crucial for texture. Let the batter rest for 10 minutes before baking for a more tender loaf. For a dairy-free version, swap butter for coconut oil and use dairy-free chocolate chips. The bread tastes even better on day two.

Nutrition

Keywords: chocolate zucchini bread, espresso glaze, fudgy, quick bread, zucchini bread, coffee glaze

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