Chocolate Zucchini Bread

Zucchini seems to come on all at once and then how do you deal with it all? This is a yummy recipe and a great way to use zucchini.  I especially like the cinnamon/sugar topping.  It freezes really well.

{Makes 2 loaves}
Recipe by Our Best Bites

2 cups flour
2 t. cinnamon
1/2 t. salt
1 1/2 t. baking soda
6 T. unsweetened cocoa powder
3/4 cup mini chocolate chips

1/2 cup canola oil
1 cup sugar
1/4 cup brown sugar
3 eggs
2 t. vanilla
1/2 cup sour cream
3 cups grated zucchini

Topping:

2 T brown sugar
2 T white sugar
1/2 t cinnamon

Preheat oven to 350 degrees. Butter and flour 2 loaf pans and set aside. I like putting a piece of parchment in the pan so that when the loaf is cooked it comes out easily and none of the sugar cinnamon topping comes off.

Mix topping ingredients in a small bowl and set aside.

Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine.  Stir in the mini chips. If you only have regular chocolate chips, or a chocolate bar, just give it a chop so it’s the size of mini chocolate chips.Set aside.

With a mixer beat oil, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes.  Add vanilla and sour cream and mix until combined.  Gently stir in the grated zucchini.  Add the remaining flour/chocolate chip mixture to the batter and stir just until combined.  Divide the batter between the two pans and sprinkle topping over each. Place pans on a cookie sheet for easy moving.  Bake in your preheated 350 degree oven for 50-60 minutes.  Set the timer for 45 minutes and then keep an eye on it for the remainder. 

When it’s done a toothpick should come out clean and the top will be gorgeous and cracked with sugar.  Let it cool on a rack for 5-10 minutes and then remove from pans. You definitely have to eat a slice warm.