Chocolate Espresso Zucchini Bread

Zucchini season is just around the corner! And this recipe has to be one of the most delicious ways to use up zucchini – combined with coffee and chocolate, what's not to love?

This recipe makes a loaf (which is more cake-like than bread) as well as a tray of 12 mini muffins, making them perfect for the kids' lunchboxes or a little afternoon treat.

I've included two options, one using eggs and the other egg-free, so you can choose whichever suits you best. I made mine using aquafaba (the liquid from a tin of chickpeas) instead of eggs. The egg version produces a lighter, fluffier result, while the aquafaba version creates a denser, richer loaf.

Personally, I prefer the egg-free version. I love its slightly heavier, fudgy chocolate texture – almost 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 tsp Green Goddess Premium Baking Soda

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

Method

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.