Tuesday, July 30, 2013

Double Chocolate Zucchini Bread

Are you loving all the fresh fruits and veggies in your gardens and at the fabulous farmers market? And of course if you have one neighbor you have 3 offering you the "Extra" zucchini from their flourishing gardens.

Here is my favorite way to eat zucchini...of course if it involves me, it involves chocolate!
It is moist, chocolaty  and oh so yummy!!!


Chocolate Zucchini Bread

(Makes 2 loaves or one 9X13)

 2 Cups Flour

2 tsp. cinnamon

½ tsp. salt

1 ½ tsp. baking soda

6 Tabl. Unsweetened Cocoa Powder

½ Cup Vegetable Oil

1 Cup sugar

¼ Cup packed brown sugar

3 eggs

2 tsp. vanilla

½ Cup sour cream

3 Cups grated zucchini

¾ Cup mini chocolate chips


2 Tabl. Brown sugar

2Tabl. White sugar

½  tsp. Cinnamon

Preheat oven to 350 degrees

Grease and flour 2 loaf pans or a 9X13 baking pan. ( I used floured cooking spray)


 With a hand mixer or stand mixer beat oil, eggs and both sugars until well combines and slightly fluffy.

Add vanilla and sour cream and mix until just combined.

Gently stir in your zucchini.

In another bowl   mix together your flour, cinnamon, salt, baking soda and cocoa powder.

Add all of it but just a hand full to the wet mixture.  With a large spoon mix it together.

Mix your chocolate chips with the handful of flour fixture so that they are coated. Doing this keeps your chips evenly distributed and they don’t all sink to the bottom. Once they are coated add it all to the mixture and gently mix in.

Pour into your pan or pans and evenly sprinkle with your topping mixture.

Bake for 50-60 minutes. I usually set the timer for 45 minutes and check it. Sometimes depending on the oven it is done. Use a toothpick to check.

1 comment:

  1. This sounds delicious! My husband always says that zucchini bread is the only reason to buy zucchini, and I can't disagree with him. I usually make plain zucchini bread, but I'm definitely going to try this chocolate variation!