Chocolate Zucchini Bread


2 C / 240 g all-purpose flour

1/2 C (40 g) unsweetened cocoa powder

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1/2 C (110 g) butter, softened

1 C (160 g) light brown sugar

1 tsp vanilla extract

1 tsp instant coffee granules

3 eggs, at room temperature

2 C zucchini, unpeeled, grated (about 280 g, two medium)

1 C (170 g) chocolate chips


40 g light brown sugar

1/2 C (70 g) hazelnuts, toasted and chopped

(Serves 10.)

Preheat the oven to 180°C (360°F). Grease a 1 lb non-stick loaf pan, and flour it or sprinkle with cocoa powder.

In a large bowl, whisk together the flours, cocoa powder, baking soda, baking powder and salt.

In a food processor, combine the sugar and butter, and mix until fluffy. Add in the vanilla extract and coffee granules, then the eggs, one at a time, mixing thoroughly between each addition.

Spoon in the flour mixture, reserving the last half-cup of it.  Mix thoroughly; the batter will be thick.

Add the grated zucchini and the chocolate chips to the reserved flour mixture, and toss to coat.  Fold in the batter, and blend thoroughly.  Pour into the prepared loaf pan, and flatten the surface with a spatula.

In a small bowl, combine the topping ingredients, and sprinkle all over the batter. Bake for 30 to 40 minutes, until a cake tester comes out clean. Cool on a rack for half an hour before turning out.

This bread makes a great platform for good vanilla ice cream.  It would also go well with a glass of Port.