Preheat the oven to 350 degrees F. Grease bottom and sides of two 9 x 5-inch loaf pans; dust with flour, tapping out excess.
Place the freshly grated zucchini in a fine mesh strainer over a bowl to drain excess liquid while you prepare the rest of the ingredients.
In a medium bowl, whisk together the flour, cocoa, baking soda, salt, cinnamon and allspice; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar and eggs until smooth, about a minute. Add the melted butter, espresso powder and vanilla extract and beat until smooth, about 30 seconds. With a rubber spatula, fold in the shredded zucchini. Add the flour to the zucchini mixture in 3 additions, stirring until just combined after each addition. Fold in chocolate chips.
Divide the batter between the two prepared loaf pans, smoothing the top. Bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 5 minutes before removing loaf to a wire rack to cool completely.
Makes 2 loaves
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|Serving Size: 1 Serving (164g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 418 (67%)|
|Amt Per Serving||% DV|
|Total Fat 46.5g||62 %|
|Saturated Fat 28.7g||143 %|
|Monounsaturated Fat 12.4g|
|Polyunsanturated Fat 2g|
|Cholesterol 182.2mg||56 %|
|Sodium 248.4mg||9 %|
|Potassium 218.8mg||6 %|
|Total Carbohydrate 48.5g||14 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 46.3g|
|Protein 6.3g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 621
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