Espresso Banana Zucchini Bread

Flavorful espresso powder takes this banana zucchini bread to the next level! Incredibly soft with a subtle espresso flavor and the perfect use for extra zucchini.

5 from 1 vote

Flavorful espresso powder takes this banana zucchini bread to the next level! Incredibly soft with a subtle espresso flavor and the perfect use for extra zucchini.

Prep Time 20

Cook Time 1

Total Time 1 20

Servings servings

Calories 212kcal

Ingredients

1/3 cup warm melted unsalted butter
1 tablespoon instant espresso powder
3 medium ripe bananas, mashed
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg, lightly beaten
1/3 cup Greek yogurt
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour (spooned and leveled)
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups shredded zucchini (shredded on large holes of box grater)
1/2 cup semisweet chocolate chips (optional)
1 tablespoon brewed espresso

Instructions

Preheat oven to 350F. Line a 9x5 loaf pan with parchment paper or lightly grease.
In a medium bowl, whisk espresso powder into warm melted butter. Mix in mashed banana, sugars, egg, yogurt, and vanilla until smooth.
In a separate medium bowl, combine flour, baking soda, and salt. Gently fold flour mixture into liquid until batter is just combined. Fold in zucchini and chocolate chips if using.
Scrape batter into prepared pan and smooth top. Bake bread at 350F 55-60 minutes until a toothpick inserted in center of bread comes out clean. Remove bread from oven and immediately brush top with brewed espresso.
Allow bread to cool completely in pan on a wire cooling rack. Once cooled, remove from pan and slice. Enjoy!

Notes

Storing Instructions:

Store bread in a sealed container at room temperature up to 2 days. Bread may also be frozen up to 1 month.

Nutrition