Our children are all grown and off on their own so I am learning how to cook and bake without waste. I am now baking in small loaf pans that makes a 3 x 5-inch loaf. It is just the right size to use in a day or two. This size loaf is also nice for sharing. Placed in clear cellophane bags and tied closed with kitchen twine or a ribbon and you have a sweet treat to pass along.
These small zucchini loaves freeze well too. Place individual loaves in cellophane bags or wrap in plastic wrap. Place the loaves into freezer bags to prevent freezer burn. A gallon-size bag will hold three mini loaves. Store in the freezer and you will have them ready should someone pop in for a visit or when you are in the mood for a slice of moist chocolaty goodness.
8-oz cream cheese, softened
1/4 cup sugar
2 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons espresso or ground instant coffee
1 teaspoon salt
6 Tbs. cocoa powder
1/2 cup oil
1/2 cup sour cream
1-1/2 cup cups sugar
4 large eggs
3 cups grated zucchini
2 teaspoons vanilla extract
1/2 cup chocolate chips
In medium bowl, stir together softened cream cheese, sugar and egg until smooth; set aside.
Preheat oven to 350 degrees F. Spray 5 mini loaf pans (3 x 5-inch).
Whisk together flour, baking powder, baking soda, espresso, cocoa powder, and salt.
Combine oil and sugar in mixer bowl until smooth. Add eggs and mix in. Add sour cream and vanilla; blend. Mix in zucchini.
Add dry ingredients and mix only until incorporated. Gently fold in chocolate chips.
Spoon half of the batter into the five mini loaf pans. Top with the cream cheese mixture. Spoon the remainder of batter over the cream cheese.