Baking · Cooking · Desserts

Chocolate Zucchini Bread

What a weekend!

Chris and I served as hosts to family and friends for the eclipse. We were lucky enough to live directly in the path of totality, so we were all able to sit out on our front grass and watch the show.

I was completely amazed at how spectacular the eclipse was. It’s amazing how much light the sun puts out, even when mostly covered by the moon! The light kept getting more and more dim, and the temperature was noticeably dropping with every passing minute. We were all so shocked at how incredible this feat of Mother Nature was, and so happy to be able to witness it.

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Photo courtesy of Savageslc Photography

After our guests had departed for their looong journey home (the traffic was a nightmare around Southeast Idaho), I decided that I had a nagging sweet tooth. I couldn’t decide what I wanted, and then I received a text from my aunt, telling me about this amazing chocolate zucchini bread she had just pulled out of the oven. I even happened to have the cookbook the recipe came from, so I was instantly sold.

This bread is unbelievably moist, and reminded me of brownies. It is so delicious, plus uses some of the zucchini from your garden!

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Chocolate Zucchini Bread

Recipe from Our Best Bites.

Our Best Bites: 150 Family-Friendly Recipes

Ingredients:

  • 2 cups flour
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/4 cup plus 2 tablespoons unsweetened cocoa powder
  • 1/2 cup canola oil
  • 1 cup granulated sugar
  • 1/4 cup brown sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 1/2 cup sour cream
  • 3 cups shredded zucchini
  • 3/4 cup mini chocolate chips

Topping: 

  • 2 tablespoons brown sugar
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon cinnamon

Directions:

  1. Preheat oven to 350 degrees F. Butter and flour 2 loaf pans and set aside.
  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, granulated sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes.
  5. Add vanilla and sour cream and mix until combined. Gently stir in the zucchini. 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 chop them so they’re the size of mini chocolate chips. Stir remaining flour mixture into batter and mix until just combined. Add chocolate chips and stir to combine.
  6. Divide the batter between the two pans and sprinkle topping over each.
  7. Bake for 50-60 minutes. Set your timer for 45 minutes and then keep an eye on the loaves for the remaining time. When they’re done, a toothpick or skewer should come out without goopy batter on it and the tops will be gorgeous and cracked with sugar. Remove from oven and let them 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.
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