- 1½ cups all purpose flour
- ¼ cup cocoa
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 cup light brown sugar
- 2 eggs
- 1/3 cup canola oil
- 1 teaspoon vanilla extract
- 1 teaspoon instant dark roast or espresso coffee dissolved in 1 teaspoon warm water
- ¼ cup skim milk
- 1½ cups shredded zucchini
- ½ cup chopped pecans or walnuts
- 1/3 cup semi-sweet chocolate chips, optional
- Preheat oven 350°F. Coat 9 × 5 × 3-inch nonstick loaf pan with nonstick cooking spray.
- In bowl, combine flour, cocoa, baking soda, baking powder, and cinnamon: set aside,
- In medium bowl, mix brown sugar, eggs, oil, vanilla and coffee until well blended.
- Add dry ingredients alternately with the milk and stir until just moistened. Stir in remaining ingredients, Transfer batter into prepared pan,
- Bake 40-50 minutes. Don’t overbake as cooks more when cooling.