As the name suggests, this Double Chocolate Zucchini Bread has double the chocolate, so it also doubles the chances your kids think they're having cake for breakfast (eh....they might be...).
Preheat oven to 350F. Spray a loaf pan (9"x5" or 8"x4") with nonstick spray. Set aside.
Shred zucchini and place on paper towels to absorb some of the moisture. Place a paper towel on top and press lightly to absorb more moisture. (But be careful not to absorb all the moisture!)
In a large bowl, combine dry ingredients (flour, cocoa, baking soda, baking powder, salt, and espresso powder). Add chocolate chips and stir to combine.
In a medium bowl, combine eggs, oil, sour cream, sugar, and vanilla extract. Whisk to combine.
Pour wet ingredients into dry and stir to combine. Fold in the zucchini with a rubber spatula. Mixture will be thick.
Spoon mixture into the prepared pan. Bake 45-55 minutes, or until a toothpick inserted in the center comes out clean. Allow bread to cool completely in the pan.Enjoy!
Notes
Note on espresso powder: You won't actually taste the espresso powder in this recipe, it just enhances the chocolate flavor! You could also substitute ½ teaspoon instant coffee powder (if you have granules, you'll want to crush them prior to measuring). If you're looking for espresso powder, you can find some [here]. If you're not interested in adding the espresso/coffee, you can omit it altogether.Note on chocolate extract: I highly recommend this (sometimes overlooked) extract! It lends an amazing depth of flavor to chocolate baked goods! If you can't find it in your local grocery store, you can find some [here]. Even better, makes yourself some [Homemade Chocolate Extract] for next time!