Possibly one of the most delicious ways to eat zucchini ever – with coffee and chocolate! This recipe made enough for a loaf (which is more cake-like than bread consistency) and a tray of twelve mini muffins, perfect for the kid’s lunch boxes.
I made it without eggs but I’ve included both recipe options so you can choose which one suits. The egg version is lighter and fluffier than the aquafaba (chickpea brine) version which produces a denser loaf.
My preference is the eggless version as I like the slightly heavier chocolaty feel – more like a mud cake.
Chocolate Espresso Zucchini Bread
6 Tbs Aquafaba (the brine in a can of unsalted chickpeas) or 2 Eggs
1/3 c Brown sugar
1/2 c Honey or 3/4 c of brown sugar in total
1/2 c Vegetable oil
1 tsp Vanilla essence
1/2 t Baking powder
1 tsp Salt
2 Tbs Instant coffee (I used decaf)
1/3 c Cocoa powder
1 tsp Ground cinnamon
1 2/3 c Flour
2 c Grated zucchini
1 c Chocolate chips
Heat oven to 180 degrees. In a large bowl, mix the aquafaba (or eggs), sugar, honey, oil and vanilla together until smooth.
Add the baking soda and powder, salt*, coffee, coca, cinnamon, and flour.
Mix well until well blended, then add the zucchini and chocolate chips, stir until combined but only just.
*If using the aquafaba sprinkle the salt over the zucchini, leave for 1/2 hour and then squeeze the moisture out and continue on with the recipe as above.
Oil your loaf tray and or muffin trays and pour in the batter.
Bake for 65-70 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool 5-10 minutes, then turn out onto a cooling rack.