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Moist Double Chocolate Chip Zucchini Bread Recipe with Espresso Fudge Glaze

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A rich and indulgent double chocolate chip zucchini bread with a glossy espresso fudge glaze that adds a sophisticated coffee flavor. Moist, tender, and perfect for breakfast, snacks, or dessert.

Ingredients

Scale
  • 2 cups (260g) all-purpose flour
  • 1/2 cup (50g) unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon (optional)
  • 2 large eggs, room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1/2 cup (120ml) vegetable oil or melted coconut oil
  • 1/2 cup (120ml) plain Greek yogurt or dairy-free yogurt
  • 1 teaspoon vanilla extract
  • 2 cups (about 275g) grated zucchini, squeezed gently to remove excess water
  • 1 cup (175g) semi-sweet chocolate chips
  • 1/2 cup (90g) mini chocolate chips
  • For the Espresso Fudge Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon strong brewed espresso or 1 teaspoon instant espresso powder dissolved in 1 tablespoon hot water
  • 2 tablespoons unsalted butter, melted
  • 2–4 tablespoons milk (dairy or plant-based), to thin as needed
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper, leaving overhang for easy removal.
  2. Grate zucchini using a box grater or food processor. Place in a clean kitchen towel and gently squeeze out excess moisture. Set aside.
  3. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon until combined.
  4. In another bowl, beat eggs with granulated and brown sugars until thick and pale, about 2-3 minutes. Add oil, Greek yogurt, and vanilla extract; mix until smooth.
  5. Gradually add dry ingredients to wet ingredients, folding gently to combine. Avoid overmixing.
  6. Fold in grated zucchini, then semi-sweet and mini chocolate chips, reserving some chips for topping.
  7. Pour batter into prepared loaf pan and smooth the top. Sprinkle reserved chocolate chips on top.
  8. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Tent with foil after 40 minutes if browning too fast.
  9. Cool bread in pan for 15 minutes, then transfer to a wire rack to cool completely.
  10. While bread cools, whisk together powdered sugar, cocoa powder, melted butter, espresso, and vanilla. Add milk a tablespoon at a time to reach a smooth, pourable consistency.
  11. Drizzle espresso fudge glaze over cooled loaf. Let glaze set for a few minutes before slicing and serving.

Notes

Squeeze zucchini gently to avoid excess moisture which can make the bread dense or gummy. Use room temperature eggs for better mixing and rise. Do not overmix batter to keep bread tender. Test doneness with a toothpick; it should come out with moist crumbs, not wet batter. Let bread cool completely before glazing to prevent glaze from running off. Adjust glaze thickness with milk as needed.

Nutrition

Keywords: zucchini bread, double chocolate, chocolate chip, espresso glaze, dessert, moist bread, quick bread, baking

Find it online: https://noshbelle.com/moist-double-chocolate-chip-zucchini-bread-recipe-with-espresso-fudge-glaze/