Chocolate Zucchini Bread

Zucchini is my favorite summer vegetable.   So I was sad that we were in North Carolina and I couldn’t have a garden back in Utah waiting for me with thousands of zucchini.  Luckily our neighbors have a beautiful garden and are more than willing to share.  So you have no excuse not to make this amazing bread.  I am sure that you have a neighbor with an over abundance of zucchini just waiting to give to you.  🙂

chocolatezucchinifinal
HOLY COW!  This bread will rock your world.  I have never made a quick bread that baked so incredibly perfect.  It was so moist and rich with chocolate.  It is awesome that it is packed with 1 1/2 cups of zucchini inside.  The tiny green flecks make it look so pretty.  But the brown sugar cinnamon crust on top.  Wow.  This is more like a dessert.  But I think it isn’t quite in the dessert group because of the zucchini.  So it is still a little heathy right?  My picky anti veggie 5 year old gobbled down a piece.  I just smiled knowing that he was eating zucchini. 🙂

chocolatezucchinifinal

 

4.9 from 11 reviews
Chocolate Zucchini Bread
 
Prep time
Cook time
Total time
 
A delicious chocolate quick bread with 1½ cups of zucchini inside! It bakes perfectly and has a beautiful cracked sugar crust topping!
Author:
Serves: 8
Ingredients
  • 1 C flour
  • 1 t cinnamon
  • ¼ t salt
  • ¾ t baking soda
  • 3 T unsweetened cocoa powder
  • ¼ C canola oil
  • ½ C sugar
  • ¼ C brown sugar
  • 2 eggs
  • 1 t vanilla
  • ¼ C sour cream
  • 1½ C grated zucchini
  • ½ C mini chocolate chips
  • zest from one orange (optional)
  • Topping:
  • 2 T brown sugar
  • 2 T white sugar
  • ½ t cinnamon
Instructions
  1. Preheat oven to 350 degrees. Butter and flour a large 9" bread pan and set aside. Mix topping ingredients and set aside.
  2. Whisk together flour, cinnamon, baking soda, salt, cocoa powder in a small bowl until combined. Set aside.
  3. In a stand mixer or using a hand mixer, beat together sugars, oil, and eggs for about 1-2 minutes until slightly fluffy. Add vanilla and sour cream.
  4. Fold in the grated zucchini (and zest if using). Add the remaining dry flour ingredients. Stir to combine and lastly fold in the chocolate chips.
  5. Pour into prepared 9" bread pan. Sprinkle the topping on the top. Bake for 50-60 minutes. I set a time for 45 minutes and mine was done at that time. Oven temperatures vary, so just make sure a toothpick entered in the center comes clean.
  6. Let cool for about 5-10 minutes and remove from pan. Delicious served a little warm, even with a little butter on top. 🙂
Notes
Recipe adapted from Our Best Bites

 

 

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