This chocolatey zucchini bread is a favorite among kids and adults alike. It also freezes well for up to 3 months (double batch the recipe and make 2 if you plan to freeze some as I guarantee you will love this and want to gobble it up!
Total Time: 1 Hour 10
1 large zucchini, shredded (do not wring out the liquid)
1/2 cup salted butter
3/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1+ 2/3 cups all purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon espresso powder or instant coffee (optional)
1 cup semi-sweet chocolate chips (2 tbsp reserved for topping)
Preheat the oven to 350 F degrees and grease an 8-1/2 x 4-1/2-inch loaf pan.
Place the butter in a large glass bowl (or other microwave safe container) and microwave for 45 seconds (or until just melted). Stir in the brown sugar and combine until smooth. Add the eggs and vanilla.
In a second medium sized bowl combine the dry ingredients including: flour, cocoa powder, salt, baking powder, baking soda and instant coffee.. Add to the butter mixture and stir until well combined.
Stir in the shredded zucchini and chocolate chips (don’t worry it will be very thick at this time).
Spoon the batter into the prepared loaf pan and spread evenly. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. Let it cool on a rack for about 10 minutes before turning out onto a rack to cool completely.