Saturday, October 5, 2013
Chocolate Zucchini Bread from Heidi:
via Our Best Bites
2 cups flour
2 tsp cinnamon
1/2 tsp salt
1 1/2 tsp baking soda
6 Tbsp unsweetened cocoa powder
1/2 cup canola oil
1 cup sugar
2 tsp vanilla
1/2 cup sour cream
3 cups grated zucchini
3/4 cup mini chocolate chips
optional: zest from one orange
2 Tbsp brown sugar
2 Tbsp white sugar
1/2 tsp cinnamon
Preheat oven to 350 degrees. Butter and flour two loaf pans and set aside. Mix topping ingredients 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 (this will help them keep them evenly distributed.) If you only have regular chocolate chips, or a chocolate bar, just give it a chop so its the size of mini chocolate chips.
Add the remaining flour mixture to the batter and stir until just 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 preheated 350 degree oven for 50-60 minutes. I set my timer for 45 minutes and then keep an eye on it for the remainder. When it's done a toothpick or skewer should come out clean.
Allow to cool on a rack for 5-10 minutes and then remove from the pans.