HOW TO MAKE IT :
Instructions
- Preheat oven to 350 degrees F. Line the bottoms of two 9-inch loaf pans with parchment paper and spray with baking spray. Or grease both pans generously.
- In a large mixing bowl, combine the eggs, vegetable oil, sour cream, sugar, and vanilla until blended. Add in flour, cocoa powder, baking soda, baking powder, salt, and espresso powder. Mix until combined.
- Fold in zucchini and 1 ½ cups chocolate chips. Pour batter evenly into two prepared baking pans. Top with remaining chocolate chips.
- Bake for 45-50 minutes. Remove from oven and cool on wire rack for 5 minutes. Remove from baking pan and cool completely.
- If freezing, cool completely then wrap in foil. Slide into a gallon sized ziploc bag and freeze for several months. Place on room temperature counter to thaw overnight (still in bag).
Notes
Adding the Espresso Powder does NOT make it taste like coffee. It just brings out the richness of the chocolate.
