Chocolate-Nut Zucchini Bread

Chocolate-Nut Zucchini Bread
Photo by Scott Phillips


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

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


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