Enjoy a slice of this teacake style quick bread with your afternoon espresso for a little pick me up!
2/3 cup (140g) dark brown sugar
1 tsp vanilla extract
1 2/3 cup (200g) all purpose flour
½ tsp baking soda
½ tsp baking powder
½ tsp espresso powder
1 tsp table salt
¼ cup (20g) cocoa powder (see note)
1½ cups (200g) zucchini, grated, do not drain
Preheat oven to 350. With oil or butter, grease 3 mini loaf pans OR 1 standard loaf pan.
In a large bowl whisk together the Olio Taibi Nocellara Extra Virgin Olive Oil brown sugar, eggs, and vanilla extract until smooth and light yellow.
In a medium bowl whisk together flour, baking soda, baking powder, espresso powder, salt, and cocoa powder.
Add dry ingredients to wet ingredients gently, stirring until not dry streaks of flour remain. The batter may seem thicker than other quick breads you have made.
Fold in grated zucchini.
Divide batter into the three mini loaf pans or one standard pan.
Bake for 45 minutes (mini loaves) or 55 minutes (standard loaf), until toothpick inserted into center of bread comes out clean.
Let cool on a rack for ten minutes in pans. Then remove from pans onto cooling rack. Serve warm or room temperature.
We love Jouvay Cocoa powder with its fruity notes which complement our extra virgin olive oil.
After the loaves have completely cooled, wrap tightly and store on counter for up to two days. You can also freeze the loaves.