Chocolate-Chocolate Chip Zucchini Bread
Serves: 12
  • 1 cup all-purpose flour
  • 3 tablesppons unsweetened baking cocoa
  • ¾ teaspoon baking soda
  • 1¼ teaspoon salt
  • ¾ cup packed brown sugar
  • ¼ cup canola oil
  • 2 large eggs
  • ¼ cup light sour cream
  • 1 teaspoon vanilla
  • 1½ cups grated zucchini, pressed between paper towels
  • ½ cup milk chocolate chips
  • ¼ cup turbinado (raw) sugar
  1. Preheat oven to 350 degrees.
  2. Lightly grease an 8x4 or 9x5-inch loaf pan with shortening; dust with flour.
  3. Stir together flour, cocoa, baking soda, 1 teaspoon cinnamon and salt in a bowl.
  4. Beat brown sugar, oil and eggs at medium speed with an electric mixer until light, about 2 minutes.
  5. Add flour mixture alternately with sour cream and vanilla, beating on low speed until
  6. blended.
  7. Fold in zucchini and chocolate chips until blended.
  8. Spoon batter into loaf pan.
  9. Combine turbinado sugar and remaining ΒΌ teaspoon cinnamon; sprinkle over loaf. Bake 45 to 55 minutes or until a toothpick comes out clean; cool 10 minutes.
  10. Run knife around edge of pan; invert loaf onto a cooling rack.
  11. Serve slightly warm or cool completely.
  12. Thinly slice to serve using a serrated knife.
Recipe by The eMeals Blog at