This recipe is a favorite with the SUFCo staff! It uses almost 2x the zucchini and less than half the sugar and oil required for most recipes!
Makes one – 9 x 5 x 3 inch loaf
2 1/4 c shredded raw zucchini (...you can even stretch this to 2 1/2 cups!)
1 c all-purpose flour
1/2 c unsweetened cocoa powder
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 1/2 tsp ground cinnamon
1 tsp finely ground coffee beans
1/4 c vegetable oil
1/4 c granulated white sugar
1/4 c light brown sugar
2 large eggs
1 tsp pure vanilla extract
1/3 c semi sweet chocolate chips
Preheat oven to 350°F with a rack in the center of the oven. Grease a 9x5x3 inch loaf pan.
Grate the zucchini, using a medium sized grater, and set aside. You do not need to squeeze the zucchini dry. In a large bowl whisk together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and coffee grounds. Set aside.
In the bowl of your electric mixer (or with a hand mixer), beat the oil, sugars, eggs, and vanilla extract until well blended (about 2 minutes). Fold in the grated zucchini. Add the flour mixture, beating just until combined (do not over-mix!!!!). Then fold in the chocolate chips. Scrape the batter into the prepared pan and bake a toothpick/cake tester inserted in the center comes out clean (about 55 to 65 minutes). Place on a wire rack to cool for about 10 minutes, then remove the bread from the pan and cool completely.