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1, Preheat oven to 350 degrees and grease two 9 X 5 inch loaf pans (or one larger one).
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2. Grate zucchini and set aside. (I used 4 small zucchinis to get the right amount.)
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3. In a large bowl, combine flour, cocoa powder, baking soda and salt.
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4. In another large bowl, combine sugar, brown sugar, eggs, butter, instant coffee, almond and vanilla extract.
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5. Slowly add in the flour mixture to the wet ingredients. Do not over mix.
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6. Add grated zucchini and chocolate chips and stir just until combined.
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7. Pour into loaf pans and bake for 40-60 minutes (depending on size) or until an inserted knife comes out clean.
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8. Let cool. NOTE: Zucchini bread (like banana) is usually better the next day.