Chocolate Zucchini Bread

2 Cups flour
2 t cinnamon
½ t salt
1 ½ t baking soda
6 T unsweetened cocoa powder
½ Cup canola oil
1 Cup sugar
¼ Cup brown sugar
3 eggs 2 t vanilla
½ Cup sour cream
3 Cups grated zucchini
¾ Cups mini chocolate chips

TOPPING- (it really doesn't need this)

2 T brown sugar
2 T white sugar
½ t cinnamon


Preheat oven to 350 degrees.


Butter and flour two bread loaf pans and set aside. I actually used on
8” disposable pan to give away and a larger 9” pan for myself and the
batter divided perfectly. So you should get 2 very full 8” pans or
slightly less full 9” pans.

Quick tip: Do you ever cook quick breads and get a rim around the
edge? Where the part right next to the pan edge kind of sinks down and
then the middle of the bread puffs up? After you grease your pans,
take a paper towel and wipe down about one inch all along the top.

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.

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.

Let it cool on a rack for 5-10 minutes and then remove from pans.