Oct
23
23
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At the end of summer, when zucchinis were in abundance, I made several different zucchini breads and cakes. This one from Our Best Bites is moist and chocolatey and every bit of fabulous. I made this twice before freezing the rest of my shredded zucchini. I plan to make some later this winter to remind me of the warms days long gone. :)
The only deviation I made from this recipe was that I did not use the topping. Not because I didn’t want to, but because I somehow forgot that step. :-/
Incidentally, this tastes more like cake than a quick bread, so enjoy!
Ingredients
- 2 C flour
- 2 t cinnamon
- 1/2 t salt
- 1 1/2 t baking soda
- 6 T unsweetened cocoa powder
- 1/2 C canola oil
- 1 C sugar
- 1/4 C brown sugar
- 3 eggs
- 2 t vanilla
- 1/2 C sour cream
- 3 C grated zucchini
- 3/4 C mini chocolate chips
- optional: zest from one orange
- Topping:
- 2 T brown sugar
- 2 T white sugar
- 1/2 t cinnamon
Instructions
- Preheat oven to 350 degrees. Butter and flour 2 loaf pans and set aside. I actually used one 8" disposable pan to give away and a larger 9" one for me and the batter divided perfectly. So you should get 2 very full 8" pans or slightly less full 9".
- 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. Set aside.
- With a stand or hand 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 (and zest if you’re using).
- Take a spoonful of the flour mixture and stir in with the chocolate chips (that will help keep them evenly distributed.) 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.
- Add the remaining flour mixture to the batter and stir just until combined. Add chocolate chips and stir to combine.
- 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.
- When it’s done a toothpick or skewer should come out without goopy batter on it 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.
Copyright AmandasCookin.com
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This was my favorite zucchini bread of the year too! Yours looks tasty!
I'm lovin' the new look!
I have never made the chocolate version of this bread, but yours looks so moist and delicious!! I will have to give it a try sometime!
I've got some shredded zucchini in the freezer just for this purpose! Looks good.
Ooh, I have shredded zucchini in the freezer too! Looks like something to make just for the kids!
Yummmyyyyyyyyy!
I think this may be one of my favorite ways that I've seen zucchini bread made! It looks so moist and decadent – with a healthy twist!
I would have skipped the topping too, it looks so good as is. Yummy!
Yummy! I love baking with zucchini! – mary
Oooh I'm bookmarking this one, looks absolutely delicious!
Barbara – Thanks! When October ends I'll be looking for new colors too LOL
Marie – You'll love it, I promise :)
Katrina & Alta – break out that frozen zucchini and try it, you'll love it :)
Mona – thanks for stopping by!
Fresh – hope you try it!
Mary – me too :)
ABowl – hope you love it!
I love your chocolate zucchini bread look awesome and delicious! Thanks by sharing! gloria
Chocolate zucchini bread that tastes like cake. I think you may have just made this legitimate breakfast food!
Looks delicious! I am going to save this for next year when our garden is starting up again. After a hard freeze we aren't getting any more fresh veggies this season.
oh wow this is a killer recipe love it
This is very similar to my chocolate zucchini cupcakes. I LOVE them. They don't taste like they have healthy veggies in them at all. Just full of moist chocolate flavor.
I need to make one of these loaves!
Thanks Gloria!
Totally Mags! It's definitely breakfast material :)
Bento – too bad you don't have any in the freezer, keep it bookmarked, it's very worth it :)
Thanks Rebecca and pink :)
Cory – I'll have to check out your cupcakes!
Jeanne:
Thanks for the great Chocolate Zucchini Bread recipe. It's the best I have ever made. My family just loves it.All ready have and abundance of zucchini to freeze so I will be able to make it all winter.
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