adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chocolate Zucchini Bread
Chocolate Zucchini Bread
0 Likes
Prep Time:
10 minutes
Cook Time:
70 minutes
Total Time:
80 minutes
Decadent chocolate zucchini bread with a moist and tender crumb, intensified with rich cocoa powder.
Ingredients:
  • 4 cups grated zucchini (from about a pound and a half of zucchini)
  • 2 1/2 cups all purpose flour
  • 1/2 cup unsweetened cocoa (use natural unsweetened cocoa, NOT Dutch processed)
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 1/2 cups granulated white sugar
  • 2 eggs
  • 3/4 cup unsalted butter (12 Tbsp or 1 1/2 sticks), melted
  • 1/2 teaspoon instant coffee granules
  • 1/2 teaspoon almond extract
Instructions:
  • To drain grated zucchini, place it in a sieve over a bowl to collect excess moisture. If zucchini is dry, soak in water before draining. Proceed with prepping other ingredients for your recipe.
  • Preheat your oven to 350°F with a rack placed in the middle position. Grease two 9x5-inch loaf pans using baking spray or butter.
  • Combine dry ingredients: Whisk flour, unsweetened cocoa, baking soda, salt, and cinnamon in a large bowl until smooth and evenly mixed.
  • Combine sugar and eggs, incorporate melted butter, instant coffee granules, almond extract: In a large bowl, whisk together the sugar and eggs until smooth for about a minute using an electric mixer on medium speed or a wooden spoon. Add the melted butter, instant coffee granules, and almond extract, continue whisking until smooth.
  • Stir shredded zucchini into the sugar egg mixture. Gradually mix in the flour in 3 parts, stirring well after each addition.
  • Efficiently transfer batter into loaf pans and bake: Divide the batter evenly between the two greased loaf pans. Bake at 350°F for 50 minutes or until a skewer inserted into the center comes out clean and easily.
  • Transfer the bread to a cooling rack. Allow it to cool in the pan for 5 minutes, then gently slide a blunt knife along the edges to release the bread. Take it out of the loaf pans and let it cool entirely on a rack. Be patient and avoid slicing the chocolate zucchini bread until it has completely cooled to prevent crumbling. For the best results, use a bread knife to slice it.

Similar Recipes