Chocolate Zucchini Bread

Easy and yummy!!

1 cup flour
1 teaspoon cinnamon
1/4 teaspoon salt
3/4 teaspoon baking soda
3 tablespoon unsweetened cocoa powder
1/4 cup canola oil
1/2 cup sugar
1/8 cup brown sugar
2 eggs
1 teaspoon pure vanilla extract
1/4 cup sour cream - you can also replace this with apple sauce or yogurt. 
1-1/2 cup grated zucchini (about 1 medium zucchini)
1/2 cup mini chocolate chips, if you only have regular-sized chocolate chips - just roughly chop them up and it will work just fine
optional: zest from one orange

Topping Ingredients:
1 tablespoon brown sugar
1 tablespoon white sugar
1/4 teaspoon cinnamon

Butter and flour 1 9-inch or 8-inch loaf pan and set aside. 
TIP: After buttering and flouring the pan, wipe down about 1-inch all along the top of the pan with a towel so there is a margin where it is clean.  This will give the bread something to "cling" onto and rise nicely.

Mix the topping ingredients in a small bowl and set aside.

Put flour, cinnamon, baking soda, salt, and cocoa powder in a bowl, and whisk until combined. Set aside.

With a mixer - beat oil, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes.

Add the vanilla and sour cream.  Combine well. 

Gently fold in the zucchini (and zest, if using).  Add the chocolate chips, and fold.  Do not over mix. 

Sprinkle the topping over the loaf, and bake in the oven for 50-60 minutes.  Start checking at the 45-minute mark.  When your kitchen starts to smell yummy, start testing for done-ness with a toothpick or knife. 
NOTE: When checking for done-ness, keep in mind that the toothpick or knife may come out messy even when the batter is cooked because of the melted chocolate chips. 

You can also use this recipe for muffins/cupcakes.  Just bake at 350 degrees for 10-15 minutes!

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