Thursday, May 26, 2011

Chocolate Zucchini Bread

1 1/2 cup shredded raw zucchini
1 cup all-purpose flour
1/2 cup (45 grams) unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon instant coffee granules
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F and spray a loaf pan (9x5x3) 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.

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