As of late I’ve been slightly obsessed with making so called “quick breads,” although I’m not sure why this label is associated with the recipe as they clearly take longer than an hour to bake. Yes, I’m aware most “breads” require overnight prep, but you get my point so I’ll just call them bread from here.
Anyways, I was saying how I’ve been increasingly obsessed with preparing any and every kind of bread and though I have an obsessive type personality I think it’s due in part to how easy they are to prepare as well as the ability to throw all kinds of leftover ingredients into them. This is exactly how the Chocolate Zucchini Bread came to exist…
Chocolate Zucchini Bread
- Cook Time: 1 hour
- Persons: 4
- Difficulty: Easy
- 3 1/2 cups Zucchini (grated)
- 3 cups White Whole Wheat Flour
- 1/2 cup Unsweetened Cocoa Powder
- 3/4 teaspoon Sea Salt
- 1/2 teaspoon Espresso or Strong Coffee (you can also use espresso powder)
- 1 1/2 cups Pure Cane Sugar
- 1 cup olive oil
- 2 Large Eggs
- 2 teaspoons Almond Extract
- 1/8 cup Rolled Oats (optional)
- 1 tablespoon Dried Unsweetened Coconut (optional)
- Preheat the oven to 350 degrees. Grease a large loaf pan (I used coconut oil) and set aside.
- In a medium-sized mixing bowl, whisk the Whole Wheat Flour, Cocoa Powder, Baking Soda and Salt together. Set aside.
- In a large bowl, whisk the Espresso, Sugar, Olive Oil, and Eggs until a smooth consistency is reached.Add in the Almond Extract and Zucchini and gently stir until combined. Next fold half of the dry ingredient mixture into the wet and repeat with the last half until all ingredients are fully combined.
- Pour the batter into the greased loaf pan and top with the Oats and Dried Coconut if using. Bake for 45 to 55 minutes or until a toothpick inserted into the center comes out clean. Place the loaf pan on a baking rack and let cook for 10 minutes before removing from the pan.