Extra cocoa powder makes rich, moist, chocolate zucchini bread extra intense.
That’s at least a day or two of produce from our plant.
Why four cups when most zucchini bread recipes call for three?
Elise Bauer
Because the result is even more moist.
And if you are buried in garden zucchini, why not?
A few notes about this recipe.
Look who scarfed down the first loaf! Neighbors Emily, Andrew, Caleb, and Matthew.Elise Bauer
If for some reason your grated zucchini is not moist, your zucchini bread will not be moist.
Natural Unsweetened Versus Dutch Processed Cocoa
This recipe calls for regular, not Dutch-processed, unsweetened cocoa.
We used a Ghiradelli natural unsweetened cocoa powder for this recipe.
Elise Bauer
The salt and the instant coffee are there to intensify the chocolate flavor.
If you want, you’re able to toss some chocolate chips into the batter.
But for some people, you’ve got the option to never have enough chocolate, right?
Elise Bauer
Still Have a Ton of Zucchini?
The recipe calls for 4 cups of grated zucchini, which will yield particularly moist loaves.
Preheat oven to 350F, with a rack in the middle.
Elise Bauer
Grease two 9x5-inch loaf pans with baking spray or butter.
Whisk until there are no more clumps and the ingredients are well combined.
In a separate large bowl, beat together the sugar and eggs until smooth, about a minute.
Elise Bauer
you could do this with an electric mixer on medium speed, or by hand with a wooden spoon.
(I’m lazy and use a mixer but it’s easy enough to do by hand.)
Add the melted butter, instant coffee granules, and almond extract and beat until smooth.
Elise Bauer
Mix the shredded zucchini into the sugar egg mixture.
Add the flour to the zucchini mixture in 3 additions, stirring to combine after each addition.
Work quickly, and divide the batter between the two prepared loaf pans.
Place into the oven.
Remove to a rack.
Remove from the loaf pans and let cool completely on a rack.
It’s also easiest to slice with a bread knife.
