Chocolate Espresso Zucchini Bread
What do you get when you combine zucchini, chocolate, flour, and espresso? Answer: The best bread ever!! This zucchini bread is so rich and chocolatey and is the perfect pairing with your morning latte! You would never guess there’s a veggie baked in! I love to top it with warmed raspberries and whipped cream for a little extra! It is also dairy, grain, gluten and refined sugar free!
Why you will love this chocolate espresso zucchini bread
- It’s made with simple real food ingredients
- It’s made with lower carb gluten and grain free flours
- It has a delicious flavor due to the combination of chocolate and coffee
- It is perfectly moist due to the added zucchini which you cant even taste
- It is dairy, gluten, and refined sugar free
- It can be enjoyed for breakfast or a dessert
What you will need
Almond, Cassava, and Coconut Flour – Using a blend of these 3 gluten/grain free flours really makes the texture of this bread great! Using alternative flours can be tricky and you have to find the right ratios.
Cacao Powder – I like to use the brand Navitas which is organic and fair trade certified.
Coconut sugar – You could substitute for maple syrup, honey, or granulated monk fruit.
Eggs or Egg Replacer – I use an egg alternative by Bob’s Red Mill which works great!
Zucchini – If you’ve never had zucchini bread before, it might sound strange but trust me that the zucchini makes the bread so moist and you can’t even taste it! Plus I’m all about sneaky extra veggies into things!
Nut Milk – My go to is almond or coconut milk but you can use any other milk alternative of your choice!
Instant Coffee – This is what gives the bread a delicious coffee/espresso flavor! If you have actual espresso on hand to add then that would be even better!
Coconut oil – You can also use avocado or olive oil if you don’t like a coconut flavor.
Baking Soda – This helps the brad to rise a bit.
Vanilla Extract – Vanilla, chocolate, and coffee pair so well!
Chocolate Chips – My favorite dairy free, refined sugar free chocolate chips are the Hu Kitchen ones.
How to make the chocolate espresso zucchini bread
- Shred a medium size zucchini and make sure you squeeze as much water out of the shredded zucchini as possible. (I use a straining bag.)
- Mix the wet and dry ingredients(except for the zucchini) separately then together until everything is well incorporated. Fold in 1/2 cup of your chocolate chips and shredded zucchini.
- Spray a loaf pan with some avocado oil and place parchment paper to fit inside. Pour bread batter into pan and top with the remaining chocolate chips.
- Bake for 50-55 mins at 350 degrees. When bread is done baking let it cool completely before storing.
How to Store
Store the bread in the fridge for up to a week or freeze for up to 3 months.
Other recipes you will enjoy
Chocolate Banana Bread Espresso Donuts
Cookies N Cream Coffee Ice Cream
Chocolate Espresso Zucchini Bread
Equipment
- Bread loaf pan
Ingredients
- 1 cup almond flour
- 1/2 cup cassava or tapioca flour
- 1/4 cup coconut flour
- 1/2 cup cacao powder
- 1/3-1/2 cup coconut sugar
- 2 eggs or egg substitute*
- 1 cup shredded zucchini
- 1 cup nut milk
- 4 tbsp instant coffee mixed with 4 tbsp warm water
- 1 tbsp melted coconut oil
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 cup chocolate chips
Instructions
- Combine everything together and stir well. Incorporate 1/2 cup of your chocolate chips and shredded zucchini(make sure you squeeze as much water out of the shredded zucchini as possible. I use a straining bag!)
- Spray a loaf pan with some avocado oil and place parchment paper to fit inside. Pour bread batter into pan and top with the remaining chocolate chips.
- Bake for 50-55 mins at 350 degrees. When bread is done baking let it cool completely before storing.
Notes
Did you make this recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
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