Chocolate Zucchini Bread

I love zucchini bread in the fall!! Mom makes the best chocolate zucchini bread ever, but since I didn't have time to call her for her recipe, I decided to try the recipe from "Our Best Bites" website. It turned out to be a winner. It has a nice moist texture and tastes like chocolate cake. I hope you enjoy it as much as we did.

Chocolate Zucchini Bread {makes 2 loaves}

Recipe by OurBestBites.com

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

Topping:
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". Do one of each like I did!

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.

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. Stir remaining flour mixture into batter and mix just until combined. Add chocolate chips and stir to combine.

Divide the batter between the two pans. and sprinkle topping over each.

Bake in your 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. Ya never know how different ovens handle things.

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. You definitely have to eat a slice warm. And slathered with butter.