Saturday, July 26, 2014

Chocolate Coffee Zucchini Bread

I  know it's not National Zucchini Day ... or Zucchini Bread Day, for that matter, but with the abundance of zucchini in the garden, I decided to post yet another recipe for Chocolate Zucchini Bread. The 'secret' ingredient  of this particular chocolate zucchini bread is 'Coffee'. If you've been following my daily posts, you know that coffee often enhances the flavor of chocolate, and you'll find that in this recipe! As always, your final results will only be as good as your ingredients. Use the very best cocoa, fresh oil, and good coffee.

Chocolate Coffee Zucchini Bread 

ingredients
1-1/2 cups shredded fresh zucchini (approximately 1 zucchini)
1/4 cup vegetable oil
1/4 cup brewed coffee, cold
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 egg + 1 egg white
1 tsp Madagascar vanilla extract
1 1/4 cup Flour
1/2 cup unsweetened DARK cocoa powder
1 tsp baking powder
1 tsp baking soda
1/4 tsp sea salt
1/2 cup Walnuts,  chopped (optional)

Directions
Preheat oven to 350° F
Lightly oil 9×5 bread pan.
Shred zucchini using fine shredding disc on food processor or hand shredder. I usually wrap the shredded zucchini in a paper towel and squeeze after shredding to get out excess moisture. Do this before measuring.
Measure 1-1/2 cups and set aside.
Beat together oil, brewed coffee, sugar, egg and vanilla. Stir in dry ingredients until incorporated, then beat together until smooth. Fold in shredded zucchini and walnuts (optional). Once zucchini incorporated, pour into prepared pan and bake 55 minutes, or until toothpick inserted into center comes out dry. Remove  from oven and cool on wire rack. Remove from pan after cooling for 15 minutes.

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