Chocolate Zucchini Bread
Ingredients:
- 4 cups shredded zucchini (leave the skin on and use the small holes of the grater)
- 2 ½ cups all purpose flour
- 1/2 cup natural unsweetened cocoa powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1 ½ cups granulated white sugar
- 2 large eggs
- 3/4 cup unsalted butter (12 Tbsp or 1 ½ sticks), melted
- 1/2 teaspoon espresso powder
- 2 teaspoons vanilla extract
- 1 cup semisweet chocolate chips
- Preheat the oven to 350 degrees F. Grease bottom and sides of two 9 x 5-inch loaf pans; dust with flour, tapping out excess.
- Place the freshly grated zucchini in a fine mesh strainer over a bowl to drain excess liquid while you prepare the rest of the ingredients.
- In a medium bowl, whisk together the flour, cocoa, baking soda, salt, cinnamon and allspice; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar and eggs until smooth, about a minute. Add the melted butter, espresso powder and vanilla extract and beat until smooth, about 30 seconds. With a rubber spatula, fold in the shredded zucchini. Add the flour to the zucchini mixture in 3 additions, stirring until just combined after each addition. Fold in chocolate chips.
- Divide the batter between the two prepared loaf pans, smoothing the top. Bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 5 minutes before removing loaf to a wire rack to cool completely.
Yields: 2 loaves
Prep Time: 15 minutes
Bake Time: 50 minutes
Side Note: I used instant cappucino powder instead of espresso powder.
