Chocolate Zucchini Bread

It basically tastes like cake and even better with a smear of butter on a slice prior to eating.

Ingredients

• 1 cup (125g) all-purpose flour, spooned and leveled
• 1/2 cup (41g) unsweetened natural cocoa powder (not Dutch process)*
• 3/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• a handful of semi-sweet chocolate chips, or any chocolate chopped up
• 2 large eggs
• 1/4 cup (60ml) vegetable oil 
• 1/3 cup (80g) sour cream*
• 3/4 cup (135g) granulated sugar*
• 1 teaspoon pure vanilla extract
• 1 and 1/2 cups (180g) shredded zucchini (no need to blot)*

Instructions

1. Preheat oven to 350°F (177°C). Grease a 9x5 loaf pan with nonstick spray and lightly coat with flour. Set aside.
2.  In a large bowl, whisk the flour, cocoa powder, baking soda, baking powder and salt together until combined. Mix in the chocolate chips. Set aside.
3. In a medium bowl, whisk the eggs, oil, sour cream, granulated sugar, and vanilla together until combined. Slowly pour the wet ingredients into the dry ingredients and gently whisk to combine. Fold in the zucchini. The batter is very thick.
4. Bake for 45–50 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from over-cooking. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. 
5. Remove bread from the oven and allow the bread to cool in the pan set on a wire rack for 1 hour. 
6. Remove bread from the pan and place the loaf directly on the wire rack or a plate to cool completely.
7. Cover and store bread at room temperature for 5 days or in the refrigerator for up to 1 week.