Saturday, October 17, 2009

Chocolate Zucchini Bread (Regular and Legal versions))

Chocolate Zucchini Bread {makes 2 loaves}
Recipe by OurBestBites.com (Awesome website, please check it out!!)

2 C flour (I used 2 1/4 c. wheat flour)
2 t cinnamon (also good without cinn. tastes like cupcakes!)
1/2 t salt
1 1/2 t baking soda
6 T unsweetened cocoa powder
1/2 C canola oil
1 C sugar (I used 1 1/4c. honey and omitted the brown 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 (Wal mart sells sugar free choc. chips, yum!)

Topping:
2 T brown sugar (For legal version, just omit topping, sad but still delish!!)
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! (I made cupcakes and cooked them for around 12-15min.)

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.

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