Usually, I keep a master list of recipes I want to make for my blog. ( a post it note on my desktop.) Sometimes, an idea will sit on the list for over a year, or longer. For example, I have been meaning to make parsnip fries since April 2013. I have not made them yet. Sigh.
On the flip side, I had no intention on making Cold Brew and Chocolate Zucchini Bread. It just sort of happened. See, when I was in Chicago last weekend, visiting my brother and sister- in -law ( also known as the blogger, Chicago Jogger). I fell in love with the Trader Joe’s cold brew stocked in their fridge. I don’t like to think that I am Behind on food trends, but my access to trendy foods did take a step back when I moved from my home turf, Chicago out to Iowa.
We ended up stopping at a Trader Joe’s on our way out of the city to stock up on a bunch of goodies. On our way home, we stopped at my in law’s house in Iowa City to pick up our kids. My mother and father in law, who grow about a million pounds of organic produce every summer, sent us home with two HUGE zucchini, intended for baking.
I took a basic zucchini bread recipe. I replaced 1/4 cup of the flour with 1/4 cup of cocoa AND added 1/4 of Cold Brew Coffee Concentrate. WOW. was this ever moist!
Don’t have a grocery store around you that sells Cold Brew? try making it! Ally, from Gimme Some Oven has a great tutorial on how you can make your own cold brew. Check it out. ( I hate being redundant when another blogger already did a great job showing you already.)
Cold Brew Coffee & Chocolate Zucchini Loaf Loosley adapted from Cooks.com
1 Cup of Sugar
3/4 Canola Oil
1/4 cup cold brew coffee
1 teaspoon vanilla
4 cups of grated zucchini, drained and dried really well
1 1/2 cups of flour
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
Directions: Mix eggs with sugar, oil, cold brew coffee concentrate and vanilla. Stir in graded zucchini. Make sure your cup of zucchini is packed and dried out as much as possible. In a second bowl, mix together dry ingredients. Put into a 9X5X3 Loaf Pan. Bake in the oven at 350 degrees for 1 hour.
I can’t believe this was so good! I am not a HUGE baker, and we would never usually eat this much Bread/Cake, so I cut this loaf into large slices and froze bag of it for another time. ( I actually made two loaves of this, with the kind help of my mom.) My son loved it, as did everyone else. My mom was an appropriate grandma, and let my two year old eat a ton of this bread/Cake. ( I feel like this is more of a cake than a bread?) who knows. I am looking forward to baking with cold brew coffee again. But Since I live in the boonies, I might need to make some 🙂