Chocolate Zucchini Bread

It is THAT time of year. You know, the time of year when you have to start locking your car. No, not as a theft prevention, but as a zucchini-ing prevention. (Should I really be advertising that I don't lock my car year round?) It's the time of year of the zucchini drive by's. The time of year of coming home to zucchinis left on the door step. Don't get me wrong, I LOVE zucchini. Love, love, love it. But, goodness!! Those plants can produce! It takes some thought and imagination to figure out what to do with all of it (besides leaving it on the doorstep of unsuspecting neighbors). But here's one recipe that will help to diminish the supply: chocolate zucchini bread. It's a good one. Actually, a great one. I am generally not a fan of recipes that call for dirtying more than one bowl and this one takes a few. But it is so worth it. And don't skip the topping because it takes this recipe from great to a-maz-ing. So bring on the zucchini! And eat your chocolate zucchini bread with a clear conscience knowing that you are getting your vegetables. (It's practically health food, right?)

Chocolate Zucchini Bread {makes 2 loaves}

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.

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.