Description
This Zucchini Coffee Loaf is a moist, tender quick bread infused with rich coffee flavor and studded with shredded zucchini. Perfect for breakfast, brunch, or an afternoon snack, it pairs beautifully with a hot cup of coffee.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup strong brewed coffee, cooled
- 1 cup shredded zucchini, squeezed dry
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, beat butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each. Mix in vanilla and coffee.
- Gradually add dry ingredients to wet mixture, stirring just until combined. Fold in shredded zucchini and nuts if using.
- Pour batter into prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve.
Notes
- For extra coffee flavor, add 1 teaspoon instant espresso powder to the dry ingredients.
- Squeeze shredded zucchini thoroughly to remove excess moisture for best texture.
- Store leftovers wrapped in plastic wrap at room temperature for up to 3 days, or refrigerate for longer freshness.
- Prep Time: PT15M
- Cook Time: PT55M
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 245
- Sugar: 18g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg