I'm not entirely sure whether this recipe is better in cake form or as a breakfast bread. I'll let you decide. :)
I had five zucchini squash on my hands one day (a result of going a little too crazy at our farmer's market) and so I hit up my mother-in-law for her chocolate zucchini cake/bread recipe.
I love making cakes and breads with veggies hidden inside. It makes me feel like I can eat them without worrying about it too much.
Combine all dry ingredients in a bowl.
Beat butter, sugar, vanilla and eggs together.
Now, grab a large zucchini (or two small ones) and grate it up.
I forget what type of zucchini this one was...it tasted exactly the same as the regular kind.
Now add about half of the dry ingredients to the mixing bowl.
Combine hot milk with 5-6 packets of single serve instant coffee.
Add in the "coffee."
Add in the remaining flour and blend until creamy.
Fold in your grated zucchini.
Spoon the batter into muffin cups.
Sometime we'll discuss how Blogger occasionally likes to rotate my photos and how I can't get them to upload correctly...
Bake muffins at 350 for 10-12 minutes or until the top springs back when lightly touched.
Or you could pour the batter into a loaf pan and bake it at 350 for about 60 minutes. Or until the top springs back when lightly touched.
Dark Chocolate Zucchini Bread (printable recipe)
Yields 2 loaves or 4 dozen muffins
2 1/2 cups flour
1/2 cup dark cocoa powder
2 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
3/4 cup butter
1 1/2 cups sugar
2 tsp. vanilla
6 single servings of instant coffee granules
1/2 cup warm milk
2 cups coarsely grated zucchini
Beat butter and sugar until fluffy. Add eggs and vanilla - beat. Add half of the dry ingredients. Stir together warm milk and instant coffee. Pour into the batter and add remaining dry ingredients. Blend well. Gently fold in the grated zucchini. Bake at 350 in greased muffin pans (10-12 minutes) or two loaf pans at 350 degrees for 1 hour.