Saturday, April 25, 2020


Today is National Zucchini Bread Day, but I have no zucchini in the garden. Luckily for me, it's available in several of the markets (I live in California where zucchini is a year-round crop).  If you don't find any, save this recipe for the summer when your Victory Garden is filled with zucchini!

Zucchini Breadmakes a good change from the banana bread everyone is making while Sheltered-in-Place.  The 'secret' ingredient in 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 happens 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 

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 pure 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)

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 is 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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