Easy, Moist Chocolate Zucchini Bread Recipe
Makes 1 loaf or 10 slices
1 1/2 cup shredded raw zucchini
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder, we use Ghirardelli
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon sea salt
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
1 teaspoon instant coffee powder (or substitute 1 tsp. cinnamon for a different flavor profile)
1 teaspoon vanilla extract
1/2 cup chocolate chips, optional
Heat the oven to 350 degrees F and spray a 9-by-5-inch loaf pan with nonstick cooking spray.
In a medium bowl, whisk the flour, cocoa powder, baking soda, baking powder and salt, then set aside.
In a large bowl, using a hand mixer, beat the oil, sugars, eggs, instant coffee, and the vanilla until blended, about 2 minutes.
Stir the shredded zucchini into the dry ingredients. Add the dry ingredients to the wet ingredients in two batches, stirring between each addition. Stir in chocolate chips.
Spoon batter into the loaf pan and smooth the top. Bake 55 to 65 minutes, or until a knife inserted into the center of the bread comes out clean.
When the bread is done, cool in the pan on a wire rack for 10 minutes. Turn out the loaf onto the rack to finish cooling.