I had two especially pathetic looking squash (one zucchini, one yellow crookneck) in my vegetable drawer and decided to give them a make-over. I wasn't sure if I could use yellow crook-neck squash in a zucchini bread recipe, but it worked out just fine.
This recipe is moist, delish, and chocolate-y. I ate it for breakfast. I ate it for lunch. I need to go grocery shopping because if this continues.. I'm gonna have to get back on Weight Watchers.
Chocolate Zucchini Bread
- 1 cup all-purpose flour
- 1 cup whole-wheat flour (or use all a.p. flour)
- 2 tsp. cinnamon
- 3/4 tsp. salt
- 1 1/2 tsp. baking soda
- 6 tbsp. unsweetened cocoa powder
- 1/2 cup canola oil
- 1 cup white sugar
- 1/4 cup brown sugar
- 3 eggs
- 1 tbsp. vanilla
- 1/2 cup sour cream
- 3 cups grated zucchini
- 3/4 cup mini chocolate chips*
- 1 tbsp. brown sugar
- 1 tbsp. white sugar
- 1/2 tsp. cinnamon
- Preheat the oven to 350 degrees. Grease & flour two 8" loaf pans.
- In a small bowl, mix the topping ingredients together.
- In a small bowl, whisk together the flour, baking soda, salt, and cocoa powder. Set aside.
- In the bowl of a stand-mixer (or with a hand-mixer), beat together the oil and sugars for 1-2 minutes. Add the sour cream, vanilla, and eggs until well-combined. Gently stir in the zucchini, then add the flour mixture until just combined. Gently stir in the mini chocolate chips (*if you don't have mini chocolate chips, use regular chocolate chips- just give them a good chop first).
- Spread the batter evenly between the two pans, then sprinkle with the sugar topping.
- Bake for 45-60 minutes. The loaves will be done when a toothpick inserted into the middle comes out clean, except for maybe some melted chocolate stuck to it.
- Allow to cool for 10 minutes before removing the loaves from the pan. Then eat really oversized warm slices and justify it with the fact that you're eating vegetables.. kind of.