You may have heard me talk about my recipe search for “the one.” What’s the one? It’s the recipe. The one that trumps all the others you’ve tried for that particular thing and ends your search to find the best. It’s the one that you make over and over again until the page in the recipe book gets ingrained in your head. I have a huge list of things I’m still on a quest for and others that have happily settled in their spots as “the one” in my book. That’s not to say that everything that is perfection to me is going to be perfection to anyone else, so I’ll never say something is the best, but it might be the best for me.
When it comes to quick breads (which I love) I’ve found lots that qualify as the one. I have a perfect banana bread, a perfect poppyseed bread, a perfect pumpkin bread, and a few others. I have lots of good zucchini bread recipes, including chocolate ones, but had yet to find the *one*. So I made this one. And it’s now the one. I hesitate to say that because I’m sure some people out there will bake it and say, “meh. It’s okay.” lol. So I just want to stress that it’s “the” one for ME! I think the reason I love it so much is that it’s so light and moist and chocolaty that it’s pretty much cake in a loaf pan. But calling it bread and putting a vegetable in it makes it sound hip and healthy and appropriate for things other than dessert. But just so you know, you could totally eat this for dessert. With ice cream :) Go eat your veggies kids!
2 C flour
2 t cinnamon
1/2 t salt
1 1/2 t baking soda
6 T unsweetened cocoa powder
1/2 C canola oil
1 C sugar
1/4 C brown sugar
2 t vanilla
1/2 C sour cream
3 C grated zucchini
3/4 C mini chocolate chips
optional: zest from one orange
2 T brown sugar
2 T white sugar
1/2 t cinnamon
Preheat oven to 350 degrees. Butter and flour 2 loaf pans and set aside. I actually used one 8″ disposable pan to give away and a larger 9″ one for me and the batter divided perfectly. So you should get 2 very full 8″ pans or slightly less full 9″. Do one of each like I did!
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 like this:
What that does is give the bread something to latch on to. When it’s all greased up, the edges have a tendency to slip down and wiping down the top will prevent that. You’ll get a perfectly crowned loaf of bread every time. Alright- quick tip over, let’s get back to cookin‘.
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.
Add vanilla and sour cream and mix until combined.
Gently stir in the grated zucchini (and zest if you’re using).
(see, that’s a veg-e-table, which means this bread is completely healthy and suitable for breakfast consumption)
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.
Divide the batter between the two pans. and sprinkle topping over each. Place pans on a cookie sheet for easy moving.
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. When you call it a quick “bread” it’s okay to slather it in butter, when it reality it’s like slathering a piece of really good chocolate cake in butter. Just do it. It’s bread. And vegetables.
And the best part is that you just made 2 loaves of bread so you can give one away (or not, I won’t judge). A great way to package breads like this is just to wrap a piece of parchment around the middle and tie with a ribbon. So much cuter than shrink-wrapping the stuff in plastic, don’t you think?
It makes fantastic muffins as well. I used papers in the muffin tin and cooked them at the same temp. Set your timer for 10-12 minutes and then keep an eye on them (cuz I can’t remember exactly how long they took!) I made 12 large muffins, 12 mini muffins, and one small loaf- so you definitely get a bunch!
and pssst… did you know you can never miss a post by receiving new recipes right to your inbox? Just enter your email below and you’ll be the first to know when somethin‘ yummy comes out of our ovens!