Directions: |
Directions:1) MAKES TWO LOAVES
2) Preheat oven to 350º - grease & prep 2 bread pans
3) Whisk together the flour, unsweetened cocoa, baking soda, salt, and cinnamon in a large bowl. Whisk until there are no more clumps and the ingredients are well combined.
4) In a separate large bowl, beat together the sugar and eggs until smooth, about a minute. You can do this with mixer on medium speed, or with a spoon. Add the melted butter, instant coffee granules, and vanilla extract and beat until smooth.
5) Mix the shredded zucchini into the sugar egg mixture. Add the flour to the zucchini mixture in 3 additions, stirring to combine after each addition. “NOTE: you may find you have to add a little water to your mixture. If so, add gradually.”
6) Once everything is mixed, add your chocolate chips & fold in together with your batter.
7) Once the batter is mixed completely, divide it into the 2 prepared bread pans & place on the middle shelf in the oven.
8) Bake at 350° for 50 minutes or until a knife or skewer stick comes clean.
9) Let cool completely before slicing. |
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Notes: |
Personal
Notes: NOTES FROM SARA:
-Use a food processor to shred zucchini - a great time and energy saver
-Coffee grounds can be substituted with the same amount of pumpkin spice, or you can just add a little extra cinnamon.
-The bread is good with or without chocolate chips. The chocolate chips are just a bonus. You could also substitute with nuts or anything else you desire.
-I like to use a little bit of nonstick spray and some melted butter to grease the bottom of the pan before putting batter in pans.
Once I remove the baked loaves out of the oven, I also smother a little bit of butter on top… This is optional. I just think butter makes everything taste better
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This recipe for Decadent Chocolate Zucchini Bread is from