Chocolate Orange Zucchini Bread Recipe

Chocolate Orange Zucchini Bread Recipe

I have a deep love for zucchini breads of all kinds. I make them all the time. Up until recently my favorite had been a coconut zucchini bread (recipe another time, ahem), but my top spot has now been replaced by the ultimate, the best, most amazing (according to Ali) Chocolate Orange Zucchini Bread.

So here is what you need to know about this Chocolate Zucchini Bread. It is really moist – thank you zucchini and sour cream! It has amazing flavor, especially due to the addition of orange zest.  I wasn’t too sure about it when I read the recipe, but it is to die for. It has a crunchy, sweet topping, which provides a nice contrast to the chocolaty, moist zucchini bread. I would please ask (okay, beg) you to try this recipe as it is written the first time around before you change it up with alterations. Normally I wouldn’t say that, but it is that good as it is.

I did cut the recipe in half, which after I tasted how fantastic it was, I wished I had made the full recipe. It should be easy to halve for you. I used 2 eggs, since it is pretty hard to measure 1 1/2 eggs. I had sort of an brain fart moment when I was halving the cocoa powder and didn’t add as much as I should’ve. No matter, it was incredible. My daughter ate it and loved it, at least until she saw a tiny bit of green from the zucchini then refused to eat anymore. Hah – such is the way of super picky 3 year old eaters. My 2 year old loved it so he and I are able to share it between us. More for us! Ready for the recipe?

Chocolate Orange Zucchini Bread

Yield: 2 loaves

Ingredients:

2 cups flour

2 tsp. cinnamon

1/2 tsp. salt

1 1/2 tsp. baking soda

6 Tbsp. unsweetened cocoa powder

1/2 cup canolaoil

1 cup sugar

1/4 cup brown sugar

3 eggs

2 tsp. vanilla

1/2 cup sour cream

3 cups grated zucchini

3/4 cup mini chocolate chips

zest from one orange

Topping:

2 Tbsp. brown sugar

2 Tbsp. white sugar

1/2 tsp. cinnamon

Directions:

1. Preheat your oven to 350-f degrees. Butter and flour two loaf sized pans. Prepare the topping and set aside.

2. In a bowl, whisk together the flour, cinnamon, baking soda, salt and cocoa to remove any clumps and to incorporate fully.

3. In another bowl, beat together the oil, sugar, brown sugar and eggs for 2 minutes. A hand mixer is handy but I mixed by hand and it worked fine.

4. Add the vanilla and sour cream to the egg mixture. Stir to combine.

5. Gently stir in the zucchini and orange zest to the egg mixture.

6. Toss the chocolate chips with a spoonful of flour (this helps to stop them from sinking to the bottom of the bread).

7. Add the flour to the egg mixture, gently folding it in and being careful not to overmix. Add chocolate pieces.

8. Pour the mixture evenly between the two pans. Top with the sugar and cinnamon mixture.

9. Bake for 50-60 minutes until a toothpick or sharp knife inserted can be removed cleanly. Cool for 10 minutes then remove from pan and set on a cooking rack or dish.