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 Prep Time (minutes) 45 Cook Time (minutes) 60 Ready In (minutes) 105

Ingredients Amount Measure Ingredient 3 cups, chopped zucchini, grated 2 cups all-purpose flour 2 teaspoons cinnamon, ground 1/2 teaspoons salt 1 1/2 teaspoons baking soda 6 tablespoons unsweetened cocoa powder 1/2 cup canola oil 1 cup sugar 1/4 cup, packed brown sugar 3 large eggs 2 teaspoons vanilla extract 1/2 cup sour cream 3/4 cup chocolate chips, minature chocolate chips 2 tablespoons brown sugar 2 tablespoons sugar 1/2 teaspoon cinnamon, ground Steps Sequence Step 1 Set 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! 2 Mix topping ingredients in a small bowl and set aside. 3 Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine. Set aside. 4 With a stand or hand mixer beat oil, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes. 5 Add vanilla and sour cream and mix until combined. 6 Gently press down on zucchini in strainer and discard any excess liquid.  Add zucchini to batter (and zest if you’re using). 7 Take 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. 8 Add the remaining flour mixture to the batter and stir just until combined. Add chocolate chips and stir to combine. 9 Divide the batter between the two pans or muffin tins and sprinkle topping over each. Place pans on a cookie sheet for easy moving. 10 Bake 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. 11 When 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. 12 Let 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. 13 It 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!