October 3, 2012

Double Chocolate Zucchini Bread

Ok so I don't know why I've been holding out on posting this recipe because this zucchini "bread" is out of this world! It's so moist, chocolately and the brown sugar/cinnamon topping is divine!

This was my first time ever making zucchini bread and I definitely chose a good recipe to start with.

I hope you're still able to find some zucchini and maybe you even have some from this year's garden harvest.

Try this as soon as possible! I'm drooling at these pictures just thinking about how good it was.

Double Chocolate Zucchini Bread
Makes 2 Loaves
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

1/4 cup brown sugar

3 eggs

2 tsp. vanilla

1/2 cup sour cream

3 cup grated zucchini

3/4 cup mini chocolate chips

Topping:

2 Tbsp. brown sugar

2 Tbsp. white sugar

1/2 tsp. cinnamon

1. Preheat oven to 350 degrees F. Butter and flour (2) 8 or 9-inch loaf pans and set aside.
2. Mix topping ingredients in a small bowl and set aside.
3. Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine. Set aside.
4. With a stand or hand mixer beat oil, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes.
5. Add vanilla and sour cream and mix until combined.
6. Gently stir in the grated zucchini.
7. Take a spoonful of the flour mixture and stir in with the chocolate chips (that will help keep them evenly distributed.)
8. Add the remaining flour mixture to the batter and stir just until combined. Add chocolate chips and stir to combine.
9. Divide the batter between the two pans and sprinkle topping over each. Place pans on a cookie sheet for easy moving.
10. Bake for 50-60 minutes. You can set your timer for 45 minutes and then keep an eye on it for the remainder.
11. 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.
12. Let it cool on a rack for 5-10 minutes and then remove from pans. Slather a warm slice with butter and enjoy.

*You can also make muffins using muffin liners in a tin baking them at the same temperatures. Set your timer for 10-12 minutes and then keep an eye on them. Make sure to half the recipe for these! 

2 comments:

  1. it sounds like a healthy(er) brownie to me! i like it!

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    Replies
    1. Oh it's super yummy and really not that bad for you. There's definitely worse!

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