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A few notes about this recipe. Grated zucchini, from zucchini picked fresh from the garden, should be rather wet.
This recipe calls for regular, not Dutch processed, unsweetened cocoa. This cocoa is slightly acidic (unlike the Dutch processed which is neutral in acidity), and reacts with the alkaline baking soda in the recipe to provide some of the bread’s leavening. (See this Wikipedia article for more explanation.
4 cups grated zucchini (from about a pound and a half of zucchini)
2 1/2 cups all purpose flour
1/2 cup unsweetened cocoa (use natural unsweetened cocoa, NOT Dutch processed)
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups granulated white sugar
2 eggs
3/4 cup unsalted butter (12 Tbsp or 1 1/2 sticks), melted
1/2 teaspoon instant coffee granules
1/2 teaspoon almond extract
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