Afternoon coffee break – –

Double-Chocolate Zucchini Bread

  • 2 cups flour  
  • 2 tsp ground cinnamon
  • ½ tsp salt
  • 1-1/2 tsp baking soda
  • 6 Tbsp unsweetened cocoa powder
  • ½ cup canola oil
  • 1 cup granulated sugar
  • ¼ cup brown sugar
  • 3 eggs
  • 2 tsp vanilla
  • ½ cup sour cream
  • 3 cups grated zucchini
  • ½ cup mini chocolate chips

 Topping:

  • 2 Tbsp brown sugar
  • 2 Tbsp granulated sugar
  • ½ tsp ground cinnamon

Preheat oven to 350 degrees.  Grease and flour 2 8-inch loaf pans and set aside.  Mix topping ingredients in a small bowl and set aside.  Place flour, cinnamon, baking soda, salt and cocoa powder in a small bowl; whisk to combine and set aside.  With an electric mixer, beat oil, sugars and eggs until combines and slightly fluffy (1-2 minutes).  Add vanilla, sour cream and mix well.  Gently stir in grated zucchini.   Toss chocolate chips with one spoonful of the flour mixture in a small bowl and set aside. (this will ensure they don’t sink to the bottom of the pan).  Add remaining flour mixture to batter and stir just until combined  – fold in flour coated chocolate chips.  Divide batter between prepared pans and sprinkle topping over the batter in each pan.  Bake for 50-60 minutes or until it tests done with a toothpick.   Remove from oven and let cool 10-15 minutes before removing from pans to cool completely.  Bread can be stored at room temp for a couple of days and may be frozen up to 3 months.   Can also be made as muffins – bake 10-12 minutes for regular size muffin pans (adjust time for larger or mini-muffins).

So good -and, very chocolatey  — and; I’m trying to convince myself that each slice of this bread could be counted as a serving veggies  !

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About lifeinbitspieces

Daughter, Sister, Wife, Mom, MoMo, and Friend Sewing, Knitting, Baking, and Gardening. Preserving and sharing all the 'bits & pieces
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