Chocolate Zucchini Bread

2 Cups flour
2 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 teaspoon baking soda
6 Tablespoons unsweetened cocoa powder
1/2 Cups canola oil
1 Cups sugar
1/4 Cups brown sugar
3 eggs
2 teaspoons vanilla
1/2 Cup sour cream
3 Cup grated zucchini
3/4 Cup mini chocolate chips

Topping:
2 Tablespoons brown sugar
2 Tablespoons white sugar
1/2 teaspoon 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.

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. 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. Sprinkle topping over each.

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.

When it's done a toothpick or skewer should come out without goopy batter on it and the top will be gorgeous and cracked with sugar.

Let it cool on a rack for 5-10 minutes and then remove from pans. You definitely have to eat a slice warm. And slathered with butter.

Makes 2 loaves

recipe by Our Best Bites Cookbook