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Recipes - Chocolate Zucchini Bread

Recipe Name

Chocolate Zucchini Bread

Submitted by southland62
Recipe Description Our favorite zucchini bread recipe, perfect for - let's face it - all day snacking. And all 3 meals. (Hey, there's zucchini in it, so it counts
Quantity 24 Quantity Unit Muffins Servings  
Prep Time (minutes) 45 Cook Time (minutes) 60 Ready In (minutes) 105
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
3
cups, choppedzucchini, grated
2
cupsall-purpose flour
2
teaspoonscinnamon, ground
1/2
teaspoonssalt
1
1/2
teaspoonsbaking soda
6
tablespoonsunsweetened cocoa powder
1/2
cupcanola oil
1
cupsugar
1/4
cup, packedbrown sugar
3
largeeggs
2
teaspoonsvanilla extract
1/2
cupsour cream
3/4
cupchocolate chips, minature chocolate chips
2
tablespoonsbrown sugar
2
tablespoonssugar
1/2
teaspooncinnamon, ground
Steps
Sequence Step
1Set shredded zucchini in a fine mesh strainer over a bowl and set aside.  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!
2Mix topping ingredients in a small bowl and set aside.
3Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine. Set aside.
4With a stand or hand mixer beat oil, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes.
5Add vanilla and sour cream and mix until combined.
6Gently press down on zucchini in strainer and discard any excess liquid.  Add zucchini to batter (and zest if you’re using).
7Take 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.
8Add the remaining flour mixture to the batter and stir just until combined. Add chocolate chips and stir to combine.
9Divide the batter between the two pans or muffin tins and sprinkle topping over each. Place pans on a cookie sheet for easy moving.
10Bake 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.
11When 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.
12Let 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. When you call it a quick “bread” it’s okay to slather it in butter, when it reality it’s like slathering a piece of really good chocolate cake in butter. Just do it. It’s bread. And vegetables.
13It makes fantastic muffins as well. I used papers in the muffin tin and cooked them at the same temp. Set your timer for 10-12 minutes and then keep an eye on them (cuz I can’t remember exactly how long they took!) I made 12 large muffins, 12 mini muffins, and one small loaf- so you definitely get a bunch!






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