Triple Chocolate Zucchini Bread

Directions

1. Preheat the oven to 350 degrees. Grease 2 (9x5”) loaf pans with oil and line each with parchment paper, leaving an overhang on each long side. Grease the parchment and set aside.

2. In a small bowl, combine the bittersweet and milk chocolate chips.

3. In a large bowl, whisk together the flour, cocoa powder, mocha cappuccino powder, baking powder, baking soda, and salt.

4. In a second large bowl, whisk together the oil, eggs, granulated sugar, brown sugar, sour cream, and vanilla until well combined.

5. Add the wet ingredients to the dry ingredients and stir until just combined, then fold in the zucchini and all but 1/2 cup of the chocolate chips. The batter will be thick.

6. Divide the batter between the prepared pans, smoothing the tops with a spoon or small offset spatula. Sprinkle the reserved chocolate chips evenly over the batter.

7. Bake the zucchini bread, rotating the pans once halfway through, for about 1 hour. When fully baked, the bread should spring back when gently pressed, the edges should begin to pull away from the pan, and a toothpick or skewer inserted in the centers of the loaves should come out with only a few crumbs attached.

8. Transfer the pans to a wire rack and cool for at least 30 minutes before carefully removing the loaves from the pans. Allow to cool completely before sprinkling with flaky salt (if you like), slicing, and serving.