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!
- 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
- 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 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.