Whole Wheat Chocolate Zucchini Bread

This bread is packed full of zucchini; making it so moist and nutritious!!!!  It is healthier than most breakfast breads, but it tastes just like chocolate cake! Mmmm!

Recipe from Simply Recipes

4 cups grated zucchini (I used two medium sized zucchinis from our garden!)
2 1/2 cups whole wheat flour (you can use all purpose, but I prefer not to)
1/2 cup unsweetened cocoa
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups sugar
2 eggs
3/4 cup (12 T.) unsalted butter, melted
1/2 teaspoon instant coffee granules (I used these, but I am exactly sure they are necessary)
1/2 teaspoon almond extract

1. Place the freshly grated zucchini in a sieve over a bowl to catch any excess moisture as it drains, while you work on prepping the other ingredients and preparing the recipe.
2. Preheat oven to 350°F, with a rack in the middle. Grease and flour two 9x5-inch loaf pans.
3. Vigorously whisk together the flour, unsweetened cocoa, baking soda, salt, and cinnamon in a large bowl. Whisk until there are no more clumps and the ingredients are well combined.
4. In a separate large bowl, beat together the sugar and eggs until smooth, about a minute.  Add the melted butter, instant coffee granules, and almond extract and beat until smooth.
5. Mix the shredded zucchini into the sugar egg mixture. Add the flour to the zucchini mixture in 3 additions, stirring to combine after each addition.
6. Divide the batter between the two prepared loaf pans.  Place into the oven. Bake for 45-50 minutes at 350°F, or until a skewer inserted into the center comes out clean and easily. Remove to a rack. Let cool in the pan for 5 minutes, then run a blunt knife around the edges to separate the bread from the pan. Remove from the loaf pans and let cool completely on a rack.  Do not slice the chocolate zucchini bread before it has completely cooled.

Chocolate and strawberries; a perfect pair!