Chocolate-Nut Zucchini Bread

Chocolate-Nut Zucchini Bread
Photo by Scott Phillips

Ingredients

  • 4 oz. (8 Tbs.) unsalted butter; more for the pan
  • ½ tsp. ground cinnamon
  • 2 large eggs, lightly beaten
  • ½ cup chopped walnuts (2 oz.)
  • 1/3 cup strongly brewed coffee, cold or at room temperature
  • 1 tsp. baking powder
  • 2 oz. finely chopped bittersweet chocolate (1/3 cup)
  • + 6 more ingredients
    • 1/3 cup low-fat plain yogurt or buttermilk
    • ½ tsp. baking soda
    • 9-½ oz. (2 cups plus 2 Tbs.) unbleached all-purpose flour; more for the pan
    • ¾ cup plus 2 Tbs. granulated sugar
    • ¾ lb. zucchini (about 3 small), stem ends trimmed
    • ½ tsp. table salt

Position a rack in the center of the oven and heat the oven to 375°F. Butter a 8-1/2 x 4-1/2-inch metal loaf pan and dust with flour; tap out any excess. Using the large grating disk on a food processor, pass the zucchini vertically through the feed tube to grate. (If the zucchini is too wide t...

View full recipe at Fine Cooking

Comments


Best Wine Deals

See More Deals





Snooth Media Network