This recipe makes 2 loaves, you can easily divide in in half
to make just one loaf. The recipe calls for 4 cups of grated zucchini,
which will yield particularly moist loaves. I've made it with 3 cups,
which was also very good, just not as sublime as with 4 cups.
1 Place the freshly grated zucchini in a sieve over a bowl to
catch any excess moisture as it drains, while you work on prepping the
other ingredients and preparing the recipe.
2 Preheat oven to 350F, with a rack in the middle. Grease two 9x5-inch loaf pans with baking spray or butter.
3 Vigorously whisk together the flour, unsweetened cocoa,
baking soda, salt, and cinnamon in a large bowl. Whisk until there are
no more clumps and the ingredients are well combined.
4 In a separate large bowl, beat together the sugar and eggs
until smooth, about a minute. You can do this with an electric mixer on
medium speed, or by hand with a wooden spoon. (I'm lazy and use a mixer
but it's easy enough to do by hand.) Add the melted butter, instant
coffee granules, and almond extract and beat until smooth.
5 Mix the shredded zucchini into the sugar egg mixture. Add
the flour to the zucchini mixture in 3 additions, stirring to combine
after each addition.
6 Work quickly, and divide the batter between the two
prepared loaf pans. (Work quickly because once the dry ingredients have
mixed with the wet ingredients, the leavening has begun.) Place into
the oven. Bake for 50 minutes at 350F, or until a skewer inserted into
the center comes out clean and easily. Remove to a rack. Let cool in
the pan for 5 minutes, then run a blunt knife around the edges to
separate the bread from the pan. Remove from the loaf pans and let cool
completely on a rack.
Note that if you try to slice the chocolate zucchini bread before it
has completely cooled, it will be rather crumbly. It's also easiest to
slice with a bread knife.
Yield: Makes 2 loaves.