Cinnamon Chocolate Zucchini Bread

Michelle Nielsen

I love cinnamon and chocolate together! This bread is irresistible! 

2 cups flour

2 tsp. cinnamon

1 1/2 tsp. baking soda

1/2 tsp. salt

1/2 cup plus 2 Tbsp. unsweetened cocoa powder

1/2 cup canola oil

1 cup granulated sugar

1/4 cup brown sugar

3 eggs

2 tsp. vanilla

1/2 cup sour cream  (I substitute plain Greek yogurt for sour cream)

3 cups peeled, shredded zucchini

3/4 cup mini chocolate chips

Topping:

2 Tbsp. brown sugar

2 Tbsp. granulated sugar

1/2 tsp. cinnamon

Butter and flour 2 loaf pans and set aside. (This recipe will make 2 very full 8-inch pans or slightly less full 9-inch pans, or fill one of each perfectly.) 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 mixer or hand mixer beat oil, granulated 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 zucchini.  Take a spoonful of the flour mixture and stir in with the chocolate chips to help keep them evenly distributed in the batter. 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 and sprinkle topping over each..

Bake at 350 degrees for 50-60 minutes. Make sure it is completely done. A toothpick should come out clean.

Remove from oven and let cool 5-10 minutes before removing from pans. Take a slice to Michelle Nielsen. :)