Chocolate Zucchini Bread with Mocha Glaze recipe has coffee in both the batter and the glaze to crank up the chocolate flavor. This double chocolate zucchini quick bread is easy to put together for a perfect for brunch or dessert choice.

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Chocolate Zucchini Bread with Mocha Glaze

Zucchini bread is a great way to use the plentiful summertime vegetable, and it is really easy to freeze the loaves to enjoy all year long.

Our other quick bread recipes with zucchini are Mom’s Perfect Chocolate Chip Zucchini Bread and Moist Zucchini Bread with Honey and Applesauce.

We love classic zucchini bread, but this Chocolate Zucchini Bread recipe with Mocha Glaze recipe takes it to a whole new level. The mocha glaze is optional but 100% recommended.

This chocolate zucchini bread with coffee has a batter with cocoa powder and coffee to up the chocolate flavor. And better yet, it is drizzled with our Grandma’s Mocha icing recipe. It makes the perfect afternoon snack; it’s practically a chocolate cake.

Double Chocolate Zucchini Bread

We could eat the mocha glaze with a spoon (Barbara did). She makes loaves and loaves of zucchini bread during the summer months when the farm garden is overflowing with zucchini.

To help her waistline, she cuts the loaves in half and then wraps them in plastic wrap and then again in foil, and toss in the freezer. This ensures the family isn’t eating too much at once, and it gives her a quick dessert when friends stop in at the last second.

Looking for other quick breads? Try our Rhubarb Bread, Mom’s Poppyseed Bread, and Classic Banana Bread.

Ingredient List for Moist Chocolate Zucchini Bread

Large Eggs
White Sugar
Brown Sugar
Vanilla Extract
Coffee
Vegetable Oil
Sour Cream
All Purpose Flour
Baking Soda
Salt
Ground Cinnamon
Unsweetened Cocoa Powder
Zucchini, grated or shredded
Chocolate Chips (optional)

Mocha Glaze Ingredients

Powdered Sugar
Shortening
Vanilla Extract
Almond Extract
Salt
Cocoa Powder
Coffee

HOW TO MAKE CHOCOLATE ZUCCHINI BREAD

Step By Step Instructions

Preheat oven to 350 degrees F. Prepare 2 loaf pans by greasing and then “flouring” with cocoa powder instead of traditional flour.
Beat eggs; add and stir in both sugars, oil, vanilla, sour cream and coffee with an electric mixer. Mix well.
In a separate large bowl, sift flour, baking soda, salt, cinnamon, cocoa powder.
Slowly add the dry ingredients to the wet ingredients, mixing after each addition until just incorporated.
Fold in shredded zucchini and mix gently.
Pour into prepared loaf pans; bake for 50 – 60 minutes. Remove to wire rack to cool.
Optional: Meanwhile prepare glaze by mixing shortening and powdered sugar. Add vanilla, almond extract and salt.
In a separate medium bowl, mix cocoa powder and coffee.
Beat the two mixtures together until smooth.
Drizzle over cooled bread.

For the full 2 loaf zucchini bread recipe, scroll to the recipe card at the bottom of this post.

Recipe FAQs

Some classic zucchini bread recipes ask you to drain the zucchini or remove excess moisture. You do not need to do this for our version. Just grate (or shred) and add.
The easiest way to grate a zucchini is with a food processor and a grater plate; however, you can absolutely use an old fashioned hand grater if that’s all you have.
This is a 2 loaf zucchini bread recipe.
If desired, add semi-sweet chocolate chips and chopped pecans or walnuts.
Do not over-mix once the flour has been added. You don’t want a tough bread.
To ensure the loaves come out of the pan easy, be sure to grease generously with shortening and then dust the entire pan with cocoa powder. Traditionally, this dusting uses flour but the cocoa powder will prevent the double chocolate zucchini bread from turning white.
Wait to glaze the double chocolate zucchini bread until it is cooled completely.
Our chocolate zucchini bread also freezes great. Wrap it in plastic wrap and then a layer of foil. We have pulled loaves that are over a year old from the freezer, and they still taste great!

Other Zucchini Recipes

Zucchini Quiche

Spicy Roasted Zucchini

Zucchini Pie

Cheesy Summer Squash and Zucchini Casserole

Butterscotch Zucchini Cake

Is it OK to leave the seeds in zucchini bread?

Yes, it is ok to leave the seeds in zucchini bread as long as it’s the seeds from a small to medium zucchini. If you are using a large zucchini, I recommend scooping out the large seeds.

Print Recipe

Chocolate Zucchini Bread with Mocha Glaze

This Chocolate Zucchini Bread with Mocha Glaze recipe features coffee in both the batter and the glaze to crank up the chocolate flavor.

Prep Time20

Cook Time50

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: chocolate zucchini bread, double chocolate zucchini bread, glazed zucchini bread, zucchini bread with mocha glaze

Servings:

Calories: 160kcal

Author: Barbara

Ingredients

2 cups flour
2 teaspoons cinnamon
1/2 teaspoon salt
2 teaspoons baking soda
6 Tablespoons cocoa powder
4 eggs
1 cup sugar
1/2 cup brown sugar
1/2 cup vegetable oil
1 teaspoon vanilla
2 teaspoons coffee
1/2 cup sour cream
3 cups shredded or grated zucchini

Mocha Glaze

1 Tablespoon shortening
2 cups powdered sugar
Salt dash
1/4 teaspoon almond extract
1 teaspoon vanilla
1/4 cup cocoa powder
6 Tablespoons hot coffee

Instructions

Preheat oven to 350 degrees F. Grease two 9-inch loaf pans with shortening and coat with cocoa powder. Set aside.
Sift together flour, cinnamon, salt, baking soda and cocoa powder.
In a separate bowl, lightly beat eggs. Add both sugars and mix until well incorporated. Slowly pour in vegetable oil while mixing. Add vanilla, coffee, sour cream, and mix.
Add in dry ingredients, mixing lightly between each addition. Lastly, add zucchini and mix until just incorporated. Optional: add 1 cup chocolate chips that have been mixed with 1 tablespoon flour.
Pour into prepared loaf pans. Bake for 50-60 minutes or until toothpick comes out clean.
Let cool while preparing icing. Remove from pans after 10 minutes.
Mocha Glaze
Mix together shortening and powdered sugar. Add vanilla, almond extract and salt.
In a separate bowl, mix cocoa powder and coffee. Pour into powdered sugar mixture and beat until smooth.
Once the bread is cooled, drizzle over bread as desired. Let bread sit to give glaze time to set.

Notes

Some classic zucchini bread recipes ask you to drain the zucchini or remove excess moisture. You do not need to do this for our version. Just grate and add.
The easiest way to grate a zucchini is with a food processor and a grater plate; however, you can absolutely use an old fashioned hand grater if that’s all you have.
This is a 2 loaf zucchini bread recipe.
Do not over-mix once the flour has been added. You don’t want a tough bread.
To ensure the loaves come out of the pan easy, be sure to grease generously with shortening and then dust the entire pan with cocoa powder. Traditionally, this dusting uses flour but the cocoa powder will prevent the double chocolate bread from turning white.
Wait to glaze the double chocolate zucchini bread until it is cooled completely.
Our chocolate zucchini bread also freezes great. Wrap it in plastic wrap and then a layer of foil. We have pulled loaves that are over a year old from the freezer, and they still taste great!
Want a version of zucchini bread that features applesauce and honey instead of sugar? Try our Moist Chocolate Chip Zucchini Bread.
Looking for additional ways to use up all that zucchini? Try our Zucchini Pie, Cheesy Zucchini Casserole, Zucchini Quiche, Spicy Roasted Zucchini, Butterscotch Zucchini Cake, and Mom’s Perfect Chocolate Chip Zucchini Bread.
The nutritional information is auto-calculated and can vary depending on the products used. It should not be used for specific dietary needs.