Chocolate Zucchini Bread. The squash that keeps on giving.

The infamous zucchini.  It is often overlooked because it basically grows overnight, making it hyper-abundant. And if you take a trip to Racine's market in Adams, you'll see what I mean. I swear, there are several of them that would make fine canoes.

When it comes to baking I find a way to smuggle in some chocolate. This zucchini bread was no exception. This bread is better than the rest because it has mote than chocolate chips it also has cocoa. Mmmm. My toddler was quite entertaining while we made this together as she would repeatedly say, "Mmmmmm, chocolate." She's definitely my kid.

The larger zucchini provided 3 cups for the bread.

Doesn't this look like chocolate heaven? In my opinion, this is the only way to make this bread. 

And, here is the finale...

I look forward to enjoying this with my morning cup of joe. And I'm sure this will be the first thing my daughter asks for when she rises. 

And the moment you've all been waiting for....the recipe.

Chocolate Zucchini Bread {makes 2 loaves}
Recipe by Our Best Bites

2 C flour
2 t cinnamon
1/2 t salt
1 1/2 t baking soda
6 T unsweetened cocoa powder
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
optional: zest from one orange

Topping:
2 T brown sugar
2 T white sugar
1/2 t cinnamon

Preheat oven to 350 degrees. Butter and flour 2 loaf pans and set aside. I actually used one 8″ disposable pan to give away and a larger 9″ one for me and the batter divided perfectly. So you should get 2 very full 8″ pans or slightly less full 9″. Do one of each like I did!

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.

With a stand or hand mixer beat oil, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes.

Add vanilla and sour cream and mix until combined.

Gently stir in the grated zucchini (and zest if you’re using).

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.

Add the remaining flour mixture to the batter and stir just until combined. Add chocolate chips and stir to combine.

Divide the batter between the two pans. and sprinkle topping over each. Place pans on a cookie sheet for easy moving.

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.

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.

Let it cool on a rack for 5-10 minutes and then remove from pans.