We re still working our way through all the frozen shredded zucchini from last summer! We froze it in 1.5 cup quantities which is perfect for this loaf. Matt says it is a great chocolate cake yet it is a decently healthy dessert.
Directions:
Warm oven up to 350F and thoroughly spray a standard loaf pan.
Mix: softened 1/2 stick (4 tsp) of unsalted butter and mix well with 1/2 cup white sugar. Add 2 eggs and mix until fully incorporated. Add 1.5 tsp vanilla paste. Add 3/4 cup of plain Greek yogurt. Mix well.
Add one tbsp instant coffee and make sure it is fully dissolved in the mix. Add 2/3 cup unsweetened cocoa powder and mix thoroughly. Add 1/2 cup flour, 3/4 cup baking soda and 1/2 tsp baking powder. Mix thoroughly. Add another 1/2 cup flour and mix until wet only. Add the blotted shredded thawed zucchini and mix until incorporated only. Do not overmix. Finally add the bag of dark chocolate chips and barely mix them into the batter.
The batter will be very thick so carefully fold it into the well sprayed loaf pan. Cook for 45 minutes. After 30 minutes cover with a piece of foil. Check at 45 minutes (temperature needs to be >195 F) but it may take 5 minutes more.
Leave in the pan 45 minutes so the chips can solidify. Then turn out onto a cooling rack for another 15+ minutes. It is a very moist cake.
