Ingredients:
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
3 eggs
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 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
3 eggs
2 t vanilla
1/2 C sour cream
3 C grated zucchini
3/4 C mini chocolate chips
optional: zest from one orange
Topping:
2 T brown sugar
2 T white sugar
1/2 t cinnamon
2 T brown sugar
2 T white sugar
1/2 t cinnamon
Directions:
1. Mix dry ingredients.
2. 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 (and zest if you’re using). Combine with dry ingredients and chocolate chips.
3. Divide batter between 2 loaf pans (I used muffin pans) and sprinkle topping on top. Bake in a preheated 350 degree oven for 50-60 minutes.
Notes: A few weeks ago a went on a muffin craze, stocking up the freezer before school started for quick snacks/breakfasts. These are Melia's favorite. To increase the health factor just a pinch, I omitted the sugar topping, and used whole wheat flour.
