I love giving and getting baked goods as a gift. I love the holidays- it's a perfect time to try new recipes and not getting stuck eating it all! This chocolate zucchini bread it a great twist on the original- cocoa powder and chocolate chips are added to give it a great chocolate flavor. It's moist and the chocolate chips add great texture. The loaf is topped with a crunchy cinnamon-brown sugar topping. Yum.
The bread is quick and easy. Wrapped in cello with a cute bow, it's a great gift, or make it on Christmas morning!
makes 2 loaves
Recipe adapted from OurBestBites.com
2 C flour
1 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
1 t vanilla
1/2 C sour cream
2 C grated zucchini
3/4 C semi-sweet chocolate chips
2 T brown sugar
2 T white sugar
1/2 t cinnamon
Preheat oven to 350 degrees. Butter two 9" 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 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. 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 40-50 minutes.
Let it cool on a rack for 5-10 minutes and then remove from pans.