Chocolatey Chocolate Zucchini Bread

Missy Wimpelberg

By
@MWimpelberg

I love this time of the year. As the gardens are producing lots of great vegetables. This is one of those recipes that is great to use up some of that extra zucchini.

This recipe will not disappoint. My kids love chocolate and what better way to to get them to eat vegetables.


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Comments:

Serves:

6-8

Prep:

15 Min

Cook:

50 Min

Ingredients

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

Directions Step-By-Step

1
Preheat oven to 350°F, grease a 9x5-inch loaf pan with baking spray.
2
Grate zucchini. I like to leave the grated zucchini in collander so it can drain while mixing the other ingredients. Or you can just lightly press the extra liquid before adding the zucchini.
3
Whisk together the flour, unsweetened cocoa, baking soda, salt, and cinnamon in a large bowl. Whisk until there the ingredients are well combined.
4
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.
5
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.
6
Pour batter into greased pan. 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.

About this Recipe

Course/Dish: Chocolate, Sweet Breads
Hashtag: #zucchini