Preparation

• Position a rack in the center of the oven and heat the oven to 375°F. Butter a 8-1/2 x 4-1/2-inch metal loaf pan and dust with flour; tap out any excess.

  在食品加工机上使用大的光栅磁盘，垂直将西葫芦通过进料管传递到炉子上。（如果西葫芦太宽而无法合身，请将一半切成一半。）丢弃楔入磁盘顶部的任何剩余的汇集部分。将磨碎的西葫芦转移到碗上的漏勺或筛子上。撒1汤匙。磨碎的西葫芦和折腾上的糖的分布。再撒1汤匙。在西葫芦上加糖，然后再次折腾。放置20分钟。

  In a small saucepan, melt the butter over medium-low heat. Pour the butter into a medium bowl and let cool slightly, 5 to 10 minutes. Whisk the remaining 3/4 cup sugar, coffee, yogurt or buttermilk, and eggs into the butter.

  In a large bowl, combine the flour, chocolate, walnuts, baking powder, baking soda, salt, and cinnamon.

  Squeeze the zucchini by the fistful to thoroughly wring out excess liquid. Add the zucchini to the wet ingredients and stir to combine. Pour over the flour mixture and, using a large wooden spoon, stir until just blended.

  Spoon the batter into the prepared pan, spreading it evenly with a rubber spatula. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool on a wire rack for 10 minutes. Loosen the edges with a knife and release the bread, turning it upright onto the rack until completely cooled.