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Coffee Zucchini Bread

This moist Coffee Zucchini Bread blends fresh shredded zucchini with bold coffee, brown sugar, cinnamon, and vanilla. The loaf develops a tender crumb with lightly crisp edges, making it a practical breakfast, snack, or cozy afternoon treat.
Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10 slices
Calories 245 kcal

Equipment

  • Mixing bowl
  • Grater
  • Measuring cups
  • whisk
  • Spatula,
  • Loaf Pan
  • parchment paper
  • oven
  • Cooling rack
  • Freezer

Ingredients
  

Zucchini Bread Batter

  • All-purpose flour — 1 3/4 cups (210 g)
  • Granulated sugar — 1/2 cup (100 g)
  • Brown sugar — 1/2 cup (100 g)
  • Instant coffee powder — 2 tablespoons (8 g)
  • Baking powder — 1 teaspoon (4 g)
  • Baking soda — 1/2 teaspoon (2 g)
  • Salt — 1/2 teaspoon (3 g)
  • Ground cinnamon — 1 teaspoon (3 g)
  • Eggs — 2 large (100 g)
  • Vegetable oil — 1/2 cup (120 ml)
  • Vanilla extract — 1 teaspoon (5 ml)
  • Shredded zucchini — 1 1/2 cups (180 g), lightly squeezed

Optional Add-Ins

  • Semi-sweet chocolate chips — 1/2 cup (85 g), optional
  • Chopped walnuts — 1/3 cup (40 g), optional

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease a 9-by-5-inch loaf pan and line it with parchment paper.
  • Grate the zucchini and gently squeeze out excess moisture. Keep some moisture for a tender loaf, but avoid leaving the zucchini dripping wet.
  • Whisk flour, granulated sugar, brown sugar, coffee powder, baking powder, baking soda, salt, and cinnamon in a large bowl.
  • Whisk eggs, oil, and vanilla in another bowl until smooth. Stir in the shredded zucchini until evenly coated.
  • Pour the wet mixture into the dry ingredients. Fold gently with a spatula until no dry flour remains. Do not overmix.
  • Fold in chocolate chips or walnuts if using. The batter should look thick and moist rather than runny.
  • Transfer the batter to the prepared pan and smooth the surface. Tap the pan gently against the counter to remove large air pockets.
  • Bake for 50 to 55 minutes, until the top feels set and a toothpick inserted into the center comes out with a few moist crumbs.
  • Cool the loaf in the pan for 10 minutes. Lift it onto a cooling rack and let it cool completely before slicing.
  • Slice thickly and serve plain, toasted, or with a light spread of butter. For a firmer texture, chill the loaf before slicing.

Notes

For a softer loaf, squeeze the zucchini lightly and avoid overbaking. For firmer, slightly crispier edges, squeeze more moisture from the zucchini and bake until fully set. Let the loaf cool completely before slicing so the crumb can stabilize. Freeze individual slices wrapped tightly in parchment and placed inside an airtight freezer bag for up to 2 months. Thaw at room temperature or warm briefly before serving. Customize the flavor with extra cinnamon, pumpkin spice, orange zest, chocolate chips, walnuts, or pecans. Store at room temperature for 2 days, refrigerate for up to 5 days, or freeze for longer storage.
Keyword Bristle Cookie, Coffee Bread, Coffee Zucchini Bread, Ice Cream Cookie, Moist Zucchini Bread, Zucchini Bread