Quick Post: This bread is so moist and rich and no one would ever know that there is zucchini in it unless you told them 😉 Sneaky, right? My kids love it, too. M on the other hand wont touch it because he knows there is zucchini…oh well, more for me! The original recipe calls for this to be baked in a 9×5 inch pan, but I wanted to make a taller loaf, so I baked it in a smaller 8×4 inch loaf pan. That’s why mine doesn’t have a dome on top – it baked completely flat because it couldn’t rise higher than the loaf pan. Thanks for reading, enjoy!

Chocolate Zucchini Bread – adapted from Inspired Taste

• 1 1/2 cup shredded raw zucchini
• 1 cup all-purpose flour
• 1/2 cup (45 grams) unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon instant coffee granules (*I used espresso powder)
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup  light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup semi sweet chocolate chips

Directions –

Preheat the oven to 350 degrees F and spray a loaf pan (8×4 or 9×5) with nonstick cooking oil.

In a medium bowl, combine 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, vanilla extract and coffee granules for about 2 minutes.

Add the shredded zucchini to the dry ingredients and then in batches add the dry ingredients to the wet ingredients; use a spatula to incorporate everything until just mixed.  Pour the mixture into the loaf pan and bake in the oven for 55 – 65 minutes or until a toothpick can be inserted in the bread and then be removed clean.  Remove from the oven and cool on a wire rack.