Chocolate Zucchini Bread

Servings: 1 loaf

Prep Time: 20-30 min

Bake Time: ~3 hours

We love zucchini, and we love bread. Sometimes putting the two together is just what we need. This loaf takes a little longer than we hoped, but was worth the wait. It had a lovely crispy outer layer, and was moist and soft in the center. We also forgot the chocolate chips and were pleasantly surprised, so we made them optional in this recipe. Try it out today!

Ingredients

Wet Mixture

1 stick unsalted butter

¾ cup plus 2 tablespoons light brown sugar, packed

2 large eggs

1 tsp vanilla extract

Dry Mixture

1 ⅔ cups all purpose flour

⅓ cup Dutch-process cocoa powder

¾ tsp salt

½ tsp baking powder

½ tsp baking soda

½ tsp instant coffee

Last Steps

2 cups shredded zucchini (~2 medium zucchini)

1 cup semi-sweet chocolate chips (optional)

Process

1. Preheat the oven to 350 F degrees.

2. Line, or grease a 8 inch bread loaf pan.

3. Melt the butter over the stove, or in the microwave. Set aside until cooled.

4. In a medium mixing bowl, add in the cooled butter, brown sugar, eggs, and vanilla. Mix until smooth and fully incorporated.

5. In a large mixing bowl, combine the flour, cocoa, salt, coffee, baking soda & baking powder. Slowly mix in the wet mixture into the dry mixture. Next, stir in the shredded zucchini (and optional: chocolate chips).

6. Using a spatula, spread the batter into the pan evenly.

7. Bake until your wooden skewer comes out clean. This step took approximately 2.5-3 hours.

8. Let the loaf cool for 10 min, and enjoy!