Ingredients
1½cupszucchini,shredded
1cupall purpose flour,spoon and leveled
½cupnatural unsweetened cocoa powder,not dutch process
¾tspbaking soda
¼tspbaking powder
¼tspsalt
½tspinstant coffee powder,or ¼ espresso powder
¾cupsemi sweet or dark chocolate chips
2large eggs
¼cupcanola or vegetable oil
¼cupplain Greek yogurt
½cupgranulated sugar
1tsppure vanilla extract
Preparation
Adjust the oven rack to the lower third position and preheat the oven to 350 degrees F. Spray a 9×5-inch (or 8×4-inch) loaf pan with nonstick spray. Set aside.
Place the shredded zucchini on a couple of paper towels to absorb some but not all moisture. Press a paper towel on top as well. Set aside.
In a large bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt, instant coffee, and chocolate chips together until combined. Set aside.
In a medium bowl, whisk the eggs, oil, yogurt, sugar, and vanilla together until completely combined. Pour the wet ingredients into the dry ingredients and lightly whisk until combined.
Using a rubber spatula or wooden spoon, fold in the zucchini. Pour or spoon batter into the prepared baking pan.
Bake for 45 to 55 minutes or until a toothpick inserted in the center comes out clean.
Allow bread to cool completely in the pan set on a wire rack. Slice and serve when bread has completely cooled.
Store leftover bread in an airtight container at room temperature for up to 5 days.
