Chocolate Zucchini Bread

We all know right now is the time to make LOTS of zucchini bread with all that zucchini coming out of our ears (garden). This is seriously sooooo yummy! And look how cute of on idea this is to give to a neighbor or friend! Once again this comes from Our Best Bites, I have their cook book that I look through daily and find something that I want to try or already established as a favorite! I did a handful of things differently to make this a tad healthier: I did half white flour and half wheat flour. And quite frankly for 2 loaves of bread, there isn't that much flour in there! Only Two! Awesome! Don't be afraid especially in something that has sooo much flavor and color to switch out the white flour for the wheat! I used coconut oil instead of canola oil. And I used half xylatol for the sugar.  And one tip, I think if you puree your zucchini rather than grate it, you need to cook it definitely on the longer side of the time suggested.  Also, squeeze the zucchini in a wod of paper towels to get out the extra liquid. But oooooh sooo goood! Oh, and don't forget to slather it in peanut butter after!!! :)

http://www.ourbestbites.com/2009/08/chocolate-zucchini-bread/

Chocolate Zucchini Bread {makes 2 loaves}

1 C Whole Wheat flour
1 C White Flour
2 t cinnamon
1/2 t salt
1 1/2 t baking soda
6 T unsweetened cocoa powder
1/2 C Coconut oil
3/4 C sugar
1/2 C brown sugar
3 eggs
2 t vanilla
1/2 C sour cream or plain greek yogurt
3 C grated zucchini - squeezed in a paper towel
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

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.