Tuesday, November 3, 2009

Chocolate Zucchini Bread

Between being out of town off and on for the last two weeks and setting some absurd food goals for myself (including not eating sweets for a month, which has been an enlightening challenge--I am learning that I have more will power than I thought.), I haven't kept up with my blog very well.
 Well, here it is. Finally a new post.
About a month ago, I made Chocolate Zucchini bread for a ward activity. (Isn't zucchini spelled weird? Two c's.) I had never cooked with zucchini before, but it wasn't difficult to work with. I never thought zucchini to be that moist of a vegetable (compared with cucumbers or peppers), but zucchini is really moist when you shred it--and it doesn't have a weird flavor to add to your recipes. This recipe was a huge hit at the activity, and I think it is because of the sugar topping that gives it a crunch. I got this recipe from ourbestbites.com, which is an adorable food blog.
So here it is.

Chocolate Zucchini Bread {makes 2 loaves}

  • 2 C flour
  • 2 t cinnamon
  • 1/2 t salt 
  • 1 1/2 t baking soda
  • 1/2 C canola oil
  • 1 C sugar
  • 1/4 C brown sugar
  • 3 eggs 
  • 2 t vanilla 
  • 1/2 C sour cream
  • 3 C grated zucchini
  • 3/4 C mini chocolate chips
  • 2 T brown sugar
  • 2 T white sugar
  • 1/2 t cinnamon

1. Preheat oven to 350 degrees. Butter and flour 2 loaf pans and set aside. You should get 2 very full 8" pans or slightly less full 9".
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 stir in the grated zucchini (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. 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.

Enjoy the yummy chocolate-cinnamon crunch and the soft, moist inside!


  1. i will try this one. i love zucchini bread with choc chips.

    more chocolate? even better.

  2. You're so cute Amanda, I love it! Hey, come up and cook with me sometime! I LOVE IT!



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