Chocolate-Chocolate Chip Zucchini Bread

Ingredients

• Wheat flour

  White, all-purpose, unenriched

  1 cup or 125g

• Cocoa

  Dry powder, unsweetened

  3 tbsp or 16g

• Baking soda

  Leavening agents

  ¾ tsp or 3g

• Cinnamon

  Spices, ground

  1 ¼ tsp or 3g

• Salt

  Table

  1 ¼ tsp or 8g

• Brown sugar

  ¾ cup packed or 165g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  ¼ cup or 56g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Sour cream

  Reduced fat, cultured

  ¼ cup or 61g

• Vanilla extract

  1 tsp or 4g

• Zucchini

  Summer squash, includes skin, raw

  2 medium or 392g

• Chips, Milk Chocolate

  Hershey's

  8 tbsp or 120g

• Turbinado sugar

  ¼ cup or 60g

Directions

1. Preheat oven to 350F.
2. Line a loaf pan with parchment paper.
3. Stir together flour, cocoa, baking soda, 1 tsp cinnamon and salt.
4. Beat brown sugar, oil and eggs at medium speed until light, about 2 minutes.
5. Add flour mixture alternately with sour cream and vanilla, beating on low speed until blended.
6. Fold in zucchini and chocolate chips until blended.
7. Spoon batter into loaf pan.
8. Combine turbinado sugar and remaining cinnamon. Sprinkle over loaf.
9. Bake 45-55 min or until toothpick comes out clean; cool 10 min.
10. While it bakes, combine all fruit in a medium bowl.
11. Run knife around edges of pan, invert onto cooling rack.