“A moist scrumptious bread with chocolate and spices that even the kids will love. It’s a great way to use up all of those extra zucchinis in your garden!”
2 c grated zucchini
1 1/4 c all-purpose flour
1/4 c cocoa, unsweetened
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
3/4 c sugar
1 large egg
6 Tbsp melted butter
1/4 tsp instant coffee granules
1 tsp vanilla extract
1/4 c chocolate chips
How to Make
Preheat oven to 350°F. Grease a 9×5-inch loaf pan with baking spray.
I like to leave the grated zucchini in a colander so it can drain while mixing the other ingredients. Or you can just lightly press the extra liquid before adding the zucchini.
Whisk together the flour, unsweetened cocoa, baking soda, salt, and cinnamon in a large bowl. Whisk until there the ingredients are well combined.
In a separate large bowl, beat together the sugar and eggs until smooth. Add the melted butter, instant coffee granules, and vanilla extract and beat until smooth.
Add the shredded zucchini into the sugar-egg mixture.
Then add the flour to the zucchini mixture in small additions, stirring to combine after each addition.
Stir until well blended. Fold in all but a small handful of chocolate chips.
Pour batter into greased pan. Sprinkle with a handful of chocolate chips.
Place into the oven. 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. Remove from the loaf pans and let cool completely on a rack.