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Ingredients One per line	2 C flour 2 t cinnamon 1/2 t salt 1 1/2 t baking soda 6 T unsweetened cocoa powder 1/2 C canola oil 1 C sugar 1/4 C brown sugar 3 eggs 2 t vanilla 1/2 C sour cream 3 C grated zucchini 3/4 C chocolate chips 3/4 C chopped pecans (optional) Topping: 2 T brown sugar 2 T white sugar 1/2 t cinnamon
Directions One per line	Preheat oven to 350°. Grease and flour 2 loaf pans and set aside. Tip: Do you ever cook quick breads and get a rim around the edge? Where the part right next to the pan edge kind of sinks down and then the middle of the bread puffs up? After you grease your pans take a paper towel and wipe down about one inch all along the top. Mix topping ingredients in a small bowl and set aside. Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine, set aside. With a stand or hand mixer beat oil, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes. Add vanilla and sour cream and mix until combined, add dry ingredients. Gently stir in the grated zucchini, chocolate chips, pecans. Divide the batter between the two pans, and sprinkle topping over each. Place pans on a cookie sheet for easy moving. Bake in your preheated 350 degree oven for 50-60 minutes. When it's done a toothpick or skewer should come out without goopy batter on it and the top will be gorgeous and cracked with sugar. Let cool 5-10 min, serve warm.
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