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Moist Double Chocolate Chip Zucchini Bread Recipe with Easy Espresso Crumble Topping

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A rich and moist zucchini bread loaded with double chocolate chips and topped with a crunchy espresso crumble, balancing sweetness with a hint of bitterness.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ⅔ cup (55g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon (optional)
  • 2 large eggs, room temperature
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract
  • 1 ½ cups (150g) grated zucchini, squeezed to remove excess moisture
  • 1 cup (175g) semi-sweet chocolate chips
  • ¼ cup (30g) all-purpose flour (for espresso crumble)
  • ¼ cup (50g) brown sugar, packed (for espresso crumble)
  • 1 teaspoon instant espresso powder (or finely ground espresso beans)
  • 3 tablespoons (43g) unsalted butter, cold and cubed (for espresso crumble)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
  2. Grate zucchini and squeeze out excess moisture using a clean kitchen towel. Set aside.
  3. In a large bowl, sift together flour, cocoa powder, baking soda, salt, and cinnamon if using.
  4. In another bowl, whisk eggs and sugar until combined. Add vegetable oil and vanilla extract, mixing well.
  5. Pour wet ingredients into dry ingredients and fold gently until just combined.
  6. Fold in grated zucchini and chocolate chips evenly.
  7. Prepare espresso crumble by mixing flour, brown sugar, and espresso powder. Add cold butter and blend with a pastry cutter or fingers until coarse crumbs form.
  8. Pour batter into prepared loaf pan and smooth the top. Sprinkle espresso crumble evenly over the surface.
  9. Bake for 50–60 minutes, checking at 50 minutes with a toothpick; it should come out with a few moist crumbs but no wet batter.
  10. Cool bread in pan for 15 minutes, then transfer to a cooling rack to cool completely.

Notes

Squeeze zucchini well to avoid soggy bread. Use Dutch-processed cocoa powder for smoother flavor. Fold batter gently to prevent toughness. Chill crumble mixture if kitchen is warm. Tent bread with foil if crumble browns too quickly. Use thawed and drained frozen zucchini if fresh is unavailable.

Nutrition

Keywords: zucchini bread, double chocolate chip, espresso crumble, chocolate zucchini bread, easy zucchini bread, moist zucchini bread, chocolate chip bread, espresso topping

Find it online: https://evabake.com/moist-double-chocolate-chip-zucchini-bread-recipe-with-easy-espresso-crumble-topping/