Here I am again, trying to sneak zucchini into our meals. Not really, this time, Lenny likes my zucchini bread, and it is the one time he does not turn up his nose at what he considers a boring vegetable. Which by the way, why do so many men think zucchini is a terrible veg? I jazzed up my usual zucchini bread by making this recipe for Zucchini Coffee Bread to jump start our morning, and now your morning too.
This recipe is lovely and so easy to eat; I could barely stop at one slice, hot from the oven. I love how the outside crust is slightly crisp, and the middle is so moist. The coffee flavor is not overpowering at all; it has subtle toasted coffee notes. It is no secret that we enjoy a nice cup of Nespresso coffee, and I have been thinking about using their coffee in recipes for a few months now. My jazzy addition to this recipe is the Nespresso Intenso Coffee, which is one of our favorite coffees to begin the morning with. I tried a few different coffees from Nespresso for this recipe, the New Solelio, and the New Giornio blends, which are lovely on their own but got lost in this recipe. The Intenso subtly flavors the zucchini bread with the kiss of an early morning jump start!
Zucchini Coffee Bread
1/2 cup canola oil
2 cups sugar
1/2 cup The Intenso coffee, cooled
2 teaspoons vanilla extract
3 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon cardamom
2 cups grated zucchini
Preheat the oven to 325.
Lightly oil 2 loaf pans (8″ x 4 1/2″ x 2 3/4″ high) or one large one (10″ x 5″ x 3″ high). Then line with parchment paper. Set aside.
Sift together the dry ingredients.
Combine the eggs, oil, and sugar in a large mixing bowl and beat thoroughly until light in color. Add the coffee and vanilla and mix well.
Add the dry ingredients and blend well, then add the zucchini and mix.
Pour into the baking pans.
Bake for 60 – 80 minutes or until done. When a toothpick is inserted in the middle it will come out lean.
*** Disclaimer: This is not a sponsored post. Nespresso supplied us a coffee maker but did not require us to write about it or use the coffee in recipes. Thank you for supporting the brands we love and believe in, which makes Chez Us possible. All opinions are always 100% our own.