Moist Chocolate Zucchini (courgette) Bread.
This is a moist, soft loaf / pound cake, and incredibly easy to make. They freeze very well, so always handy if you have unexpected visitors for coffee time! You also can’t taste any hint of zucchini so great if you want to disguise some vitamins inside a cake!
You will need a loaf tin, 8 inches by 4 inches.
The batter may also fit in a 9 inch loaf pan.
1 cup or 200 g Regular sugar
1/2 cup or 120 ml Vegetable oil
1 cup or half of a whole zucchini / courgette, shredded
1.5 oz or 40 g melted chocolate – Dark chocolate is best. I have used milk chocolate bar before & it tasted good!
2 Tablespoons sieved cocoa powder
1 teaspoon Instant coffee dissolved in 1 Tablespoon Hot Water OR 1 Tablespoon Expresso coffee
1 1/2 cups or 190 g All Purpose / Plain flour
1/2 tsp baking soda
1/2 tsp baking powder
Pinch of salt
1. Heat oven to 150C, 300F. Grease and line your baking tin. See here how to line.
2.In a mixer, add eggs, sugar, oil and mix for 5 minutes .
3. In a small bowl, add the chocolate and microwave at 15 second intervals until completely melted. Then add the dissolved coffee and stir well. Then add it to the batter. Add the shredded zucchini and combine.
4. In a separate bowl, mix together SIEVED flour, baking soda, baking powder and cocoa. Then add that slowly to the wet mix and combine well.
5. Pour the batter into the greased or lined bread pan and bake at 300 F / 150 C for 1 hour – 1 hour 15 minutes.
Allow to cool for 5 – 10 minutes in the pan then place on a cooling rack.