Still trying to use up zucchini??? Here is a winner, hints of my Mexican Chocolate cake in this loaf, with a bit of cinnamon added to the chocolate and coffee flavours. If any loaf recipe uses up 2 cups of zucchini it has to be healthy, right??
- 1/2 cup melted unsalted butter
- 3/4 cup brown sugar (packed)
- 2 large eggs
- 1 tsp vanilla extract
- 1 2/3 cups all purpose flour
- 1/3 cup cocoa powder
- 3/4 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp espresso powder (instant)
- 2 cups shredded zucchini (squeeze all the moisture out)
- 1 cup good quality chocolate chips
Preheat oven to 350 degrees F. Grease and line a loaf pan with parchment paper. (you don’t have to do this step but I like the way it helps remove the loaf from the pan cleanly)
Grate your zucchini and allow it to sit while you do everything else, so important to remove the excess liquid.
In a large mixing bowl stir the brown sugar into the melted butter and mix until all the sugar has dissolved, then add the eggs one at a time. It is really important to add the sugar before the egg so you don’t cook the egg! Stir in the vanilla and set aside.
In a separate bowl combine flour, cocoa powder, baking powder, baking soda, salt, cinnamon, espresso. Whisk to make sure it is all blended together.
Stir dry ingredients into the brown sugar mixture until just combined. Gently fold in the zucchini and the chocolate.
This makes a VERY thick mixture, but don’t worry, it will be moist and delicious.
Turn into the prepared loaf pan and bake for 50-60 minutes. Test at 50 to see if an inserted toothpick comes out clean.
Rest for 15 minutes after taking it out of the oven, then removed from the loaf pan and allow to cool down for at least an hour before slicing.