Espresso Zucchini Bread
Chef Galen Zamarra of The Lambs Club | New York
Yield: One 8-inch by 4-inch by 2½-inch loaf
Adapted by StarChefs | October 2018
INGREDIENTS
¼ cup melted butter plus additional for greasing
2 cups grated zucchini
2 freshly brewed Nespresso espressos
1½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
⅛ teaspoon ground clove
1 teaspoon ground coffee
½ cup cocoa nibs
¼ vegetable oil
¾ cup light brown sugar
¼ cup sugar
1 egg
1½ teaspoon vanilla extract
1 tablespoon turbinado sugar
Orange marmalade
Ricotta cheese
Orange zest
Finely chopped chives
METHOD
Heat oven to 350°F. Grease a loaf pan. Into a bowl with zucchini, pour espresso; marinate 10 minutes. Using clean kitchen towels, squeeze excess liquid from zucchini until vegetable is very dry; reserve. In a bowl, whisk to combine flour, baking soda, cinnamon, salt, nutmeg, ginger, clove, ground coffee, and cocoa nibs. In a separate bowl, whisk to combine oil, brown sugar, sugar, egg, vanilla, and remaining butter followed by zucchini. Add the dry ingredients to the wet, mixing until batter is smooth. Pour batter into the loaf pan and evenly sprinkle turbinado sugar over the top. Bake 50 minutes, until a toothpick comes out of bread clean. Cool in pan 10 mins. Transfer bread to a wire rack to continue to cool before slicing. Serve with marmalade, ricotta cheese, zest, and chives.
