
OK... if you have any zucchini left in your garden, you need to make this. I loved it. It might have tasted a little extra yummy as it was cooling when we went to church and thus was waiting for us when we got back home. (The good and bad about having 1-4pm church!!) I really liked it, though I did not care for the topping part. I don't think it added anything to the bread. Also, I had regular chocolate chips and they worked just great too. If you do not care for cinnamon in your chocolate, you might not like this - as my friend Jessie did not care for this. I guess it is a love or hate thing? I loved it!!
CHOCOLATE ZUCCHINI BREAD
2 cups flour
2 tsp cinnamon
1/2 tsp salt
1 1/2 tsp baking soda
6 T. unsweetened cocoa powder
1/2 cup oil
1 cup sugar
1/4 cup brown sugar
3 eggs
2 tsp vanilla
1/2 cup sour cream
3 cup grated zucchini
3/4 cup mini chocolate chips
Topping:
2 T. brown sugar
2 T. white sugar
1/2 tsp cinnamon
Preheat oven to 350 degrees. Grease either 2 large loaf pans or 6 minis. Mix topping ingredients in a small bowl and set aside. Whisk together flour, cinnamon, soda, salt and cocoa powder in small bowl and set aside. In a medium bowl, beat together oil, sugars and eggs, then add in vanilla and sour cream and mix until combined. Gently stir in the zucchini, then fold in the flour mixture. Then stir in the chocolate chips. Pour into pans and sprinkle topping over each. Bake large loaf pans for 50-60 minutes, small pans for 35-40. Let loaves cool for a few minutes before removing to a wire rack to cool.