To work with this recipe gather ingredients as follow: 2-1/2 cups all-purpose flour, 2 cups shredded peeled zucchini, 2 cups sugar, 3 large eggs, 3 teaspoons vanilla extract, 1 cup canola oil, 1 teaspoon ground cinnamon, 1/2 cup baking cocoa, 1 teaspoon baking soda, 1 teaspoon salt and 1/4 teaspoon baking powder
As these ingredients ready, we can start the process. First, beat oil, eggs, vanilla and sugar in a large bowl until well mixed. Combine cocoa, salt, flour, baking soda, baking powder and cinnamon and beat gradually into sugar mixture until blended. Then stir in zucchini and transfer to two loaf pans (8 in x 4 in size) coated with cooking spray.
Bake the mixture at 350F for about 50 to 55 minutes when the toothpick inserted at center comes out clean. Cool for about 10 minutes before transferring it to wire racks for complete cooling. This recipe yields 2 loaves with 12 slices each.
Other recipe uses ingredients as follow: 1 Cup flour, 1tea spoon cinnamon, 3 Table spoon unsweetened cocoa powder, 2 eggs, ¾ teaspoon baking soda, ¼ tea spoon salt, ¼ Cup canola oil, ½ Cup sugar, ¼ Cup brown sugar, 1 teaspoon vanilla, ¼ Cup sour cream, 1½ Cup grated zucchini, and ½ Cup mini chocolate chips, and zest from one orange (optional). For topping prepare 2 tablespoons of sugar, 2 tablespoon of white sugar and ½ tea spoon cinnamon.
Basically the instructions are similar with above. They include preheating oven, mixing and folding ingredients but this time we have to work with topping. As the mixture ready, fold grated zucchini and add remaining dry flour. Stir to mix them well and then fold in the chocolate chips. Pour them into 9” bread pan and sprinkle the topping before baking them for 50 to 60 minutes until the toothpick entered comes clean. Let them cool for about 5 to 10 minutges and remove from the pan.