Chocolate Zucchini Bread
OurBestBites.com
Yield: 2 loaves
2 c. flour
2 tsp. cinnamon
1 ½ tsp. baking soda
½ tsp. salt
6 TB cocoa powder
½ c. canola oil
1 c. sugar
¼ c. brown sugar
3 eggs
2 tsp. vanilla
½ c. sour cream
3 c. shredded zucchini
¾ c. mini chocolate chips (or chopped normal ones)
Topping:
2 TB brown sugar
2 TB sugar
½ tsp. cinnamon
Preheat oven to 350 degrees. Butter and flour 2 loaf pans
and set aside (8” pans will be full, 9” pans will be less full). Mix topping
ingredients in a small bowl and set aside. Place flour, cinnamon, baking soda,
salt and cocoa pwder in a small bowl and whisk to combine. Set aside.
In a mixer, beat oil, sugar, brown sugar and eggs until
combined and slightly fluffy (102 mins.) Add vanilla and sour cream and mix
until combined. Gently stir in the zucchini. Take a spoonful of the flour
mixture and stir in with the chocolate chips (helps chocolate chips mix in
evenly when added). Stir in remaining flour mixture into batter and mix until
just combined. Add chocolate chips and stir to combine. Divide batter between
pans and sprinkle topping over each.
Bake 50-60 minutes total, checking if they’re done starting
at 45 minutes. When they’re done, a
toothpick should come out clean and the top should be cracked with sugar.
Remove from oven and let cool on a rack 5-10 minutes. Cracked sugar top will absorb into bread
after a day or two (if bread lasts that long before being eaten!)
