As the zucchini keeps coming out of our garden, I seek new recipes to keep up. This recipe for Chocolate Zucchini Bread comes from "gatheredtable.com". With 4 cups of zucchini, it is moist and full of chocolatey flavor.
Ingredients
4 cups grated zucchini
2 1/2 cups all purpose flour
1/2 cup unsweetened cocoa (use natural unsweetened, not Dutch processed)
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 1/2 cup granulated white sugar
2 eggs
3/4 cup melted butter
1 teaspoon instant coffee granules
1/2 teaspoon almond extract OR 2 teaspoons vanilla extract
Instructions
Place freshly grated zucchini in a sieve over a bowl to drain any excess moisture while you prepare the other ingredients.
Preheat oven to 350 degrees. Place rack in the middle of the oven. Grease and flour two 9x5 inch loaf pans.
Whisk together flour, cocoa, baking soda, salt and cinnamon in medium size bowl.
In separate bowl, beat together sugar and eggs until smooth. Add melted butter, instant coffee, and almond or vanilla extract. Beat until smooth.
Discard the liquid collected from the zucchini. Add the grated zucchini to the egg mixture. Mix to combine. Add the flour mixture in three additions, stirring to combine after each addition.
Work quickly and divide the batter between the two prepared loaf pans.
Bake for 40 - 50 minutes or until skewer inserted in the middle comes out clean and easily. Remove from oven and place on wire rack. Let cool in pan for 5 minutes, then insert knife around the edge to separate the bread from the pan. Remove loaf from pan and allow to cool on the rack completely.