Page 48 - SCMHCC Holiday Favorites Cookbook

CHOCOLATE ZUCCHINI BREAD

From the Kitchen of Chelsea Nguyen

Ingredients:

4 cups grated zucchini
2 ½ cups all-purpose flour

½ cup unsweetened cocoa
2 tsp. baking soda
½ tsp. salt

1 tsp. cinnamon
1 ½ cups sugar

2 eggs
¾ cup unsalted butter, melted

½ tsp. instant coffee granules,
optional

½ tsp. almond extract

Directions:

Place grated zucchini in a colander over a bowl to catch excess moisture as it drains; set
aside
Preheat oven to 350 degrees Fahrenheit; Grease two 9x5 loaf pans

Whisk together all the dry ingredients until combined without any clumps
In a separate large bowl, beat together sugar and eggs until smooth, about a minute

Add melted butter, coffee (optional), and almond extract; beat until smooth
Mix the shredded zucchini into the egg mixture
Add flour to zucchini mixture in 3 additions, stirring to combine between

Divide batter into loaf plans
Place in the oven. Bake for 50 minutes or until a skewer comes out cleanly