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Chocolate Zucchini Bread

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Ingredients Method

Ingredients
  

  • 1 c. salted butter softened
  • 1 c. light brown sugar
  • 3/4 c. granulated sugar
  • 4 large eggs
  • 1 1/2 tsp. vanilla extract
  • 2 c. finely shredded zucchini Peel it first and don't drain the liquids
  • 3/4 c. sour cream full fat
  • 3 c. all-purpose flour
  • 1/3 c. baking cocoa
  • 2 tsp. baking soda
  • 3/4 tsp. salt
  • 1 c. semi-sweet chocolate chips melted
  • 1 c. semi-sweet chocolate chips to stir in

Method
 

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Grease two 9×5 inch loaf pans well.
  3. In the bowl of an electric mixer, cream together softened butter, brown sugar, granulated sugar, eggs and vanilla.
  4. Add shredded zucchini and sour cream and mix just until incorporated. Be careful not to overmix.
  5. In a separate bowl, whisk together flour, baking cocoa, baking soda, and salt. Add it to the wet mixture and mix just until incorporated.
  6. Pour in 1 c. melted semi-sweet chocolate chips and mix just until incorporated.
  7. Stir in 1 c. semi-sweet chocolate chips by hand.
  8. Divide batter evenly between the two greased loaf pans and spread. Sprinkle more chocolate chips on top (however many you'd like).
  9. Bake for approximately 50 minutes to around one hour, or just until a toothpick inserted into the center comes out clean. Moist crumbs are ok. Every oven is different, so be sure to check it regularly.
  10. Allow it to cool in the pans for 15-20 minutes, then run a butter knife around the outside to help the loaves to release completely. Carefully remove them from the pans and allow them to cool on a cooling rack completely. Slice and enjoy.