Chocolate Zucchini Bread

Check out how many calories in Chocolate Zucchini Bread. Get answers to all your nutrition facts questions at FitClick.
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filed under Breads

Breads
 
Serving size: 1 slice
Recipe category: Breads
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 156 (8% DV)
Fat: 6g (10% DV)
Carbohydrates: 24g (8% DV)
Protein: 3g (5% DV)
Ingredients:  Makes 24 servings (24 slices)
4  cups
 
2-1/2  cups
 
1/2  cup
 
2  teaspoons
 
1/2  teaspoon
 
1  teaspoon
 
1-1/2  cups
 
 
1-1/2 
 
1/2  teaspoon
 
1/2  teaspoon
 

Tip: For nutritional information on all the ingredients in Chocolate Zucchini Bread just click on each ingredient name. Then adjust the serving size for any Chocolate Zucchini Bread ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Directions:  
1 Place the freshly grated raw (not steamed) 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 350°F, 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 350°F, 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.
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