For My Foodie Friends

Foodie Fodder:

One of my friends turned me on to the chocolate/ zucchini combination a few years back.  Trying to get her kids to eat healthy, she crafted a birthday cake with the tasty duo and the kids gobbled it up.   Why I didn’t immediately ask for the recipe and incorporate it into my cake repitoire earlier, I’ll never know.  All I can say is “it is now!”  This is not her recipe, but is one I came across on the web and thought sounded PERFECT!  It has more zucchini than most,  sour cream for extra moisture, a healthy dose of cinnamon, and a sugary topping that makes my mouth water just thinking about it .  The only thing I didn’t add that was an optional ingredient was a bit of orange zest.  Not didn’t think it needed it.

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 light sour cream
• 3 C grated zucchini (about 3 small)
• 3/4 C chopped chocolate

Topping:

• 2 T brown sugar
• 2 T white sugar
• 1/2 t cinnamon

Instruction:

Preheat oven to 350 degrees. Butter and flour 2 (8″) loaf pans and set aside. 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.

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. Add the remaining flour mixture to the batter and stir just until combined.  Add chocolate and stir to combine.

Divide the batter between the two pans. and sprinkle topping over each.

Bake in your preheated 350 degree oven for 50-60 minutes. I set my timer for 45 minutes and then keep an eye on it for the remainder.