Chocolate Coffee Zucchini Bread: Zucchini Bread Day

Tomorrow is National Zucchini Bread Day, but I have no zucchini in my garden. Luckily for me, it's available at my market. If you don't find any, save this recipe for the summer when your garden is filled with zucchini!

The 'secret' ingredient in this particular Chocolate Zucchini Bread is 'Coffee.' If you've been following my daily posts, you know that coffee 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 

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 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)

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 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.

CHOCOLATE COFFEE ZUCCHINI BREAD: National Zucchini Bread Day

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 

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 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)

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 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.

Chocolate Coffee Zucchini Bread

Today is National Zucchini Day, and there's an abundance of zucchini in the garden. One can never have too many recipes for zucchini, this vegetable that seems to multiply overnight, hiding under leaves until you find the zucchini that swallowed Manhattan. So for today's holiday 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 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.

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.