Chocolate Zucchini Bread
Makes 2 loaves.
- 4 cups grated zucchini (from about a pound and a half of zucchini)
- 2 1/2 cups all purpose flour
- 1/2 cup unsweetened cocoa (use natural unsweetened cocoa, NOT Dutch processed)
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 1/2 cups granulated white sugar
- 2 eggs
- 3/4 cup unsalted butter (12 Tbsp or 1 1/2 sticks), melted
- 1/2 teaspoon instant coffee granules
- 1/2 teaspoon almond extract
- Place the freshly grated zucchini in a sieve over a bowl to catch any excess moisture as it drains, while you work on prepping the other ingredients and preparing the recipe.
- Preheat oven to 350°F, with a rack in the middle. Grease two 9x5-inch loaf pans with baking spray or butter.
- Whisk together flour, cocoa, baking soda, salt, and cinnamon, until there are no clumps and the ingredients are well combined.
- In a separate large bowl, beat together the sugar and eggs until smooth, about a minute. Add the melted butter, instant coffee granules, and almond extract and beat until smooth.
- Stir zucchini into sugar egg mixture, then add flour mixture in 3 additions, stirring to combine after each addition.
- Work quickly, and divide the batter between the two prepared loaf pans. Bake for 50 minutes at 350°F, or until a skewer inserted into the center comes out clean and easily.
- Let cool in the pan for 5 minutes, then run a blunt knife around the edges to separate the bread from the pan. Remove from the loaf pans and let cool completely on a rack before slicing.
- Mine is not a coffee family, so I leave out the coffee and almond extract, substituting vanilla instead. (Jan 15, 2019)