Ingredients: |
Ingredients: 4 c. grated zucchini (about a pound and half of zucchini; using fresh, in-season zucchini really knocks this recipe out of the park!)
2 1/2 c. all purpose flour
1/2 c. unsweetened cocoa (natural unsweetened cocoa is preferred; NOT Dutch processed cocoa)
2 tsp. baking soda
1/2 tsp salt
1 tsp cinnamon
1 1/2 c. white sugar
2 eggs
3/4 c. unsalted butter, melted (12 T. or 1 1/2 sticks)
1/2 t. instant coffee granules (I'm partial to the Medaglia D'Oro Instant Espresso Coffee)
1/2 t. almond extract
Optional (but oh, so good!): One (or two) large handful of dark chocolate chips
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Directions: |
Directions:1. Place the freshly grated zucchini in a sieve over a bowl to drain obvious excess moisture (but do not squeeze all the water content from the zucchini; if you're using a dryer type of zucchini I recommend adding 1/2 c of water). Let it drain while you follow the next steps.
2. Preheat the over to 350º. Prepare the rack in the middle of the oven.
3. Grease two 9x5-inch loaf pans with baking spray or butter.
4. Vigorously whisk together the following: flour, unsweetened cocoa, baking soda, salt, and cinnamon. Make sure there are no clumps.
5. 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. Beat until smooth.
6. Mix the shredded zucchini into the sugar/egg mixture. Add the flour mixture to the zucchini mixture in 3 additions, stirring to combine after each addition.
7. Working quickly, divide the batter between the two prepared loaf pans (work quickly because once the ingredients are mixed, the leavening has begun).
8. Bake for 50 minutes at 350º or until a toothpick inserted into the center comes out clean and easily. Let cool before separating bread from the pan. |
This recipe for Chocolate Zucchini Bread is from