This is from a web-only recipe for Issue 106, so it may not be in the print magazine, just in case you were wondering. Now, I was happy enough with my regular zucchini bread recipe, which was from Smitten Kitchen. So, as I was making this one, with the extra step of removing the zucchini liquid, I wondered whether it was worth it. Well, wow, these are really good-- the coffee adds a subtle but noticeable taste (much better than zucchini juice) that is fantastic in combination with the cinnamon, the chocolate is (of course) great, and the nuts are, as always, a superb addition. The texture is also much better than the standard zucchini bread, which is both a bit greasy because of the oil (the butter here gives a better mouthfeel) and maybe a bit slimy because of the zucchini liquid.
I did bake this recipe as muffins instead of bread, to reduce the oven time-- who wants the oven on for an hour in July? I also used mini chocolate chips instead of chopped chocolate and replaced about half of the white flour with whole wheat with no ill effects. This recipe should also work well with frozen shredded zucchini, as the thawed zucchini will also expel a lot of water, making draining even easier. This is an excellent recipe and is now my new fave.