Chocolate Zucchini Loaf

 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

Directions:

1. 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.
2. 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.
3. In a medium bowl, whisk together the flour, cocoa, baking soda, salt, cinnamon and allspice; set aside.
4. 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.
5. 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.