Chocolate Lover's Breakfast Bread
Submitted by ontherock
Shredded zucchini and sour cream make this chocolate chip breakfast bread outrageously moist. A cinnamon-spiked quick bread that yields two loaves, so you can share or stash one in the freezer.
YIELD
12 servingsPREP
10 minCOOK
75 minREADY
85 minSneaking vegetables into breakfast has never been this rewarding.
Two cups of shredded zucchini disappear into a cinnamon-scented batter loaded with semisweet chocolate chips, and the sour cream keeps everything so moist you’d never guess there’s a garden squash hiding in there.
This recipe makes two full loaves, which is a blessing because the first one won’t last the morning.
Slice it thick, toast it lightly, and let the chocolate chips get all melty. That’s breakfast sorted.
Chef Tips
- Squeeze the shredded zucchini in a clean kitchen towel to remove excess moisture. Too much liquid will make the bread gummy.
- Don’t overmix the batter once you stir in the zucchini and chips. A few lumps are fine and actually mean a more tender crumb.
- The second loaf freezes beautifully wrapped in plastic and foil for up to 3 months. Thaw overnight and it tastes freshly baked.
Ingredients
Directions
Mix vanilla, cinnamon, baking soda, baking powder and sour cream in a mixing bowl.
Beat at medium speed for 2 minutes or until well blended.
Stir in zucchini and chocolate bits.
Pour batter into 2 well-greased loaf pans and bake at 350℉ (180℃) F for 1 hour and 15 minutes.
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