Chocolate-Chocolate Chip Zucchini Bread
Ingredients
- 1 cup all-purpose flour
- 3 Tbsp unsweetened baking cocoa
- ¾ tsp baking soda
- 1¼ tsp ground cinnamon, divided
- ¼ tsp salt
- ¾ cup packed light brown sugar
- ¼ cup vegetable oil
- 2 large eggs
- ¼ cup reduced-fat sour cream
- 1 tsp pure vanilla extract
- 1½ cups grated zucchini, pressed between paper towels
- ½ cup milk chocolate chips
- ¼ cup turbinado sugar
Instructions
- Preheat oven to 350°F. Coat an 8- x 4-inch or 9- x 5-inch loaf pan with nonstick baking spray.
- Stir together flour, cocoa, baking soda, 1 tsp cinnamon, and salt in a bowl.
- Beat brown sugar, oil, and eggs at medium speed with an electric mixer until light (about 2 minutes). Add flour mixture alternately with sour cream and vanilla, beating at low speed until blended.
- Fold in zucchini and chocolate chips; spoon into prepared pan. Combine turbinado sugar and ¼ tsp cinnamon; sprinkle over batter.
- Bake 45 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes.
- Run a knife around edge of pan; invert loaf onto a wire rack. Cool completely before slicing using a serrated knife.
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