Chocolate Zucchini Bread

• Vegetarian

• Produce

  • 1 Orange, zest from
  • 1 1/2 cup Zucchini

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 3/4 tsp Baking soda
  • 3/8 cup Brown sugar
  • 1/2 cup Chocolate chips, mini
  • 1 1/2 tsp Cinnamon
  • 3 tbsp Cocoa powder, unsweetened
  • 1 cup Flour
  • 1/4 tsp Salt
  • 1/2 cup Sugar
  • 1 tsp Vanilla
  • 2 tbsp White sugar

• Oils & Vinegars

  • 1/4 cup Canola oil

• Dairy

  • 1/4 cup Sour cream

Found on therecipecritic.com

Description

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

Directions

• Preheat oven to 350 degrees. Butter and flour a large 9 bread pan and set aside. Mix topping ingredients and set aside.
• Whisk together flour, cinnamon, baking soda, salt, cocoa powder in a small bowl until combined. Set aside.
• 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.
• 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.
• 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.
• Let cool for about 5-10 minutes and remove from pan. Delicious served a little warm, even with a little butter on top. 🙂