Double Chocolate Zucchini Bread

2 cups Flour
2 tsp. Cinnamon
1 1/2 tsp Baking Soda
1/2 tsp Salt
1/4 cup plus 2 Tbsp. unsweetened Cocoa Powder
1/2 cup Canola Oil
1 cup Sugar
1/4 cup Brown Sugar
3 Eggs
2 tsp. Vanilla
1/2 cup Sour Cream
3 cups Zucchini, shredded
3/4 cup Mini Chocolate Chips
Topping:
2 tbsp Brown Sugar
1/2 tsp. Cinnamon

1.      Preheat oven to 305 deg.  This recipe fits in 2 loaf pans. Butter and Flour or spray pans and set aside.
Mix topping ingredients in a small bowl and set aside.
Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine. Set aside.

2.       Mix together oil, sugars and eggs until combined and slightly fluffy, 1-2 minutes.
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.) Stir remaining flour mixture into batter and mix just until combined. Add chocolate chips and stir to combine.

3.       Divide the batter between the pans and sprinkle topping over each.
Bake for 50-60 minutes. Set your timer for 45 minutes and then keep checking. Remove from oven and let cool 5-10 minutes, then remove from pans.

My healthy revisions (I've made it both ways and with all the chocolate we can't taste any difference and there's not as much guilt.
Use 1/4 cup of oil and 1/4 cup of apple sauce in place of 1/2 cup oil
Use 1 cup whole wheat flour and 1 cup bleached flour
Use 1/2 cup white sugar and 1/2 cup Splenda Substitute Sugar

***The brown sugar topping is very crumbly and pretty much breaks off as soon as you cut the bread. We have tried making a ganache with melted chocolate chips and milk and butter and spread it on the top. To die for! I also add nuts to the bread and on the top but that's just because our family loves nuts.


Recipe: Robin

Click picture below to print.