Chocolate Zucchini Bread

I should call this disappearing chocolate zucchini bread, because that is exactly what happened! I made this twice in one week and both times it didn't even last 24 hours. I'm a lover of quick breads and I've been into them (and muffins) lately. They are so easy to throw together and you can make them very tasty and healty too. They are the perfect on the go snack too.

Anyway, back to this zucchini bread. I love that it has chocolate, obviously, but it is really moist too. I always try to use either yogurt or sour cream when making quick breads for that reason. The zucchini helps with the moistness too. I also used all whole wheat in this bread and cut back a little on the sugar, so I wouldn't call it super healthy but heading in the right direction, right?

If you have an overabundance of zucchini in your garden and need some ideas to use it up, try this, you won't be sorry. This recipe makes 2 loafs and also freezes well.

2 cups whole wheat flour
2 tsp. cinnamon
1/2 tsp. salt
1 1/2 tsp. baking soda
1/3 heaping cup unsweetened cocoa powder
1/3 cup canola oil
1/2 cup sugar
1/2 cup brown sugar
3 eggs
2 tsp. vanilla
1/2 cup sour cream (or yogurt)
3 cups grated zucchini
1 cup semi-sweet chocolate chips
Zest of one orange (optional)


Preheat oven to 350°F. Butter and flour 2 8.5-inch loaf pans and set aside.

Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine.

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.) Stir remaining flour mixture into batter and mix just until combined. Add chocolate chips and stir to combine.

Divide the batter between the two pans.

Bake in your preheated oven 50-60 minutes, checking for doneness after 45 minutes.

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


SOURCE:Adapted from Our Best Bites

This recipe linked to Potluck Sunday @ Mommy's Kitchen.