Please consult the OU's guidelines for checking fruits and vegetables.

Mocha Zucchini Bread
Mocha Zucchini Bread Eileen Goltz | Pareve
1 hour, 15 minutes 20 minutes
55 minutes

  • 2 cup flour
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 4 Tablespoons cocoa powder
  • ⅓ cup margarine
  • ⅔ cup brown sugar
  • 2 eggs
  • 1 Tablespoon instant coffee, dissolved in ¼ cup hot water
  • 1½ cup grated zucchini

  1. Preheat oven to 325°F. Thoroughly grease a loaf pan.
  2. In a bowl sift together the flour, baking powder, salt, and cocoa.
  3. In the bowl of an electric mixer, cream the margarine and sugar together.
  4. Add the eggs to creamed mixture one at a time. Add the dissolved instant coffee and then the zucchini.
  5. Mix in dry mixture by hand, just until combined - DO NOT over beat.
  6. Pour the batter into prepared pan and bake 50 minutes to an hour, until a toothpick inserted in the center comes out clean.
  7. Let cool in pan on a cooling rack 15-20 minutes, and then turn out of pan onto rack to finish cooling.

Serve slightly warm, spread with butter, cream cheese, or plain.