Mocha Zucchini Bread

Two things you probably never thought to put in zucchini bread: cocoa powder and instant coffee. Together, they turn a standard quick bread into something that tastes like a mocha brownie crossed with a moist loaf cake.

The cocoa gives it a deep, dark chocolate color and flavor, while dissolved instant coffee amplifies that richness without tasting distinctly like coffee. It’s a trick pastry chefs use all the time. Coffee makes chocolate taste more chocolatey.

Grated zucchini keeps the crumb incredibly moist without adding any detectable vegetable flavor. The moisture from the zucchini means you can use less fat in the batter and still get a tender loaf.

The recipe warns not to overbeat once the dry ingredients go in, and that’s good advice. Over-mixing develops gluten, and a tough zucchini bread is a sad zucchini bread. Fold by hand until just combined.

Kitchen Tips

• Don’t squeeze the moisture out of the grated zucchini. Unlike some zucchini bread recipes, this one benefits from that extra liquid to keep the cocoa-heavy batter moist.
• Use a glass loaf pan as the recipe specifies. Glass conducts heat differently than metal and gives a more even bake for this dense batter.
• Cool in the pan for 15 to 20 minutes before turning out. The loaf is fragile while hot and will break apart if you unmold too early.

Variations

• Add chocolate chips for pockets of melted chocolate throughout.
• Swap the shortening for butter for a richer flavor and a more cake-like crumb.
• Spread with cream cheese while still slightly warm for an indulgent breakfast treat.