Mocha Zucchini Bread
Yield
1 loafPrep
10 minCook
50 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 3 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 4 | tablespoons |
cocoa powder
|
|
| ⅓ | cup |
vegetable shortening
|
*
|
| ⅔ | cup |
sugar
granulated |
|
| 2 | large |
eggs
|
|
| 1 | tablespoon |
instant coffee
dissolved in 1/4 cup hot water |
|
| 1 ½ | cups |
zucchini
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 15 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 6E+1 | ml |
cocoa powder
|
|
| 79 | ml |
vegetable shortening
|
*
|
| 158 | ml |
sugar
granulated |
|
| 2 | large |
eggs
|
|
| 15 | ml |
instant coffee
dissolved in 1/4 cup hot water |
|
| 355 | ml |
zucchini
grated |
|
Directions
Preheat oven to 325℉ (160℃).
Thoroughly grease a glass loaf pan.
Sift dry ingredients together.
In the bowl of an electric mixer, cream shortening and sugar together.
Add eggs to creamed mixture one at a time.
Add dissolved instant coffee. Add zucchini. Mix in dry mixture by hand, just until mixed.
Do not overbeat. Pour batter into prepared pan and bake 50 minutes to an hour, until a toothpick inserted in the center comes out clean.
Let cool in pan on a cooling rack 15 to 20 minutes, then turn out of pan onto rack to finish cooling.
Serve slightly warm, spread with butter, cream cheese, or plain.
