Chocolate Zucchini Loaf

I love coffee. In anything. But especially in desserts. And all the more if it’s a chocolate dessert. Because chocolate and coffee were meant for each other  just like peanut butter and jam, butter and toast, or Romeo and Juliet.  While zucchini loaf isn’t technically a dessert, this loaf is rich enough to pass as a light dessert, or a really decadent snack. The secret to the rich chocolatey taste of this loaf is the addition of none other than coffee. The mix of coffee and chocolate together is called mocha. So I guess it should really be called Mocha Zucchini Loaf, right?


Parchment paper

1 tsp oil

2 cups shredded zucchini

1 cup packed dark brown sugar

2/3 cup melted butter

2 teaspoons vanilla extract

2 large eggs

1 tbsp instant coffee granules

1 1/4 cups all-purpose flour

1/4 cup cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt



1. Preheat oven to 350 degrees Fahrenheit. Prepare 9*5 loaf pan by cutting parchment paper to fit the length of the pan and long enough to let sides overhang so they can be used as handles later to remove loaf easily from pan. Grease pan with  oil.

2. Beat sugar, butter, eggs, vanilla and coffee granules until light and fluffy, around 3-5 minutes. If coffee granules have not dissolved by this time, set aside for 10 minutes to let them dissolve. Stir mixture to ensure that coffee is well dissolved and evenly distributed.

3. In separate bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.

4. Gently add flour mixture to egg mixture, being careful not to overmix. This will develop the gluten and make the loaf tough. Stir ingredients just until combined. Seriously.

5. Pour mixture into loaf pan and bake for 50-55 minutes. Check for doneness at 50 minutes, and if not done, return loaf to oven and check in 5 minute increments.

6. When loaf has come out of oven, let cool in pan for 10 minutes, then remove from pan using parchment paper “handles.” Let cool completely and enjoy!