### Double Chocolate Zucchini Bread: An Irresistibly Tasty Temptation
Chocolate zucchini bread presents a delightful blend of tastes, merging the deep flavor of chocolate with the gentle moisture from zucchini. This recipe not only caters to your cravings for sweets but also cleverly incorporates a portion of vegetables, rendering it a guilt-free pleasure. The narrative surrounding this recipe is as enchanting as the bread itself, grounded in personal stories and culinary adventures.
#### The Backstory
The path to mastering chocolate zucchini bread is linked to the author’s personal experiences, commemorating significant events like a 20th wedding anniversary. The author amusingly recounts how their passion for cooking blossomed from a blog focused on dating and life in New York City. This recipe stands as proof of the author’s husband’s encouragement to include chocolate in various dishes, a successful mission that has pleased many.
#### The Recipe
This double chocolate zucchini bread is an impressive, fudgy loaf that tips the scales at 2.5 pounds, considerably heftier than most traditional recipes. It boasts a crunchy crust and is filled with nearly a pound of grated zucchini, which remains unnoticed by the taste buds. The outcome is a moist, decadent bread that could easily be mistaken for a brownie.
**Ingredients:**
– 2 cups (13 ounces or 370 grams) grated, packed zucchini (not wrung out)
– 2 large eggs
– 2/3 cup (160 ml) neutral oil, olive oil, or melted unsalted butter
– 1/2 cup (95 grams) packed dark brown sugar
– 1/2 cup (100 grams) granulated sugar
– 1 teaspoon vanilla extract
– 1 3/4 teaspoons kosher salt
– 1 1/4 teaspoons ground cinnamon (optional)
– 3/4 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1 1/3 cups (180 grams) all-purpose flour
– 2/3 cup (55 grams) unsweetened cocoa powder
– 1 1/3 cup (8 ounces or 170 grams) semisweet chocolate chips (divided)
– 2 tablespoons (25 grams) raw or turbinado sugar
**Instructions:**
1. Preheat your oven to 350°F (175°C). Lightly spray a 6-cup or 9×5-inch loaf pan with nonstick spray and line the bottom and two long sides with parchment paper for easier release.
2. In a substantial bowl, mix the grated zucchini, oil, eggs, sugars, vanilla, and salt. Whisk until thoroughly blended.
3. Add the cinnamon (if using), baking soda, and baking powder to the batter and mix until well combined. For added assurance, stir the mix an extra ten times.
4. If your cocoa powder has lumps, sift it over the batter. Incorporate the flour and mix until just combined. Set aside 2 tablespoons of chocolate chips and fold the remaining chips into the batter.
5. Transfer the batter to the prepared loaf pan, leveling the top. Top with the reserved chocolate chips and raw sugar.
6. Bake for 1 hour 20 to 30 minutes. A toothpick inserted into the center should not come out clean due to the fudginess, but it shouldn’t appear like raw batter either.
7. Allow the bread to cool completely in the pan to achieve the best texture. To serve, gently lift it from the pan and slice.
**Storage:**
This zucchini bread can be kept in the refrigerator for up to a week, though it is safe at room temperature for 2 to 3 days. For the best texture, it should be stored cold, with the top exposed to preserve its crunchiness.
#### Conclusion
This double chocolate zucchini bread represents more than just a recipe; it’s a tribute to love, family, and the pleasure of cooking. Whether you prepare it for a special event or simply for enjoyment at home, it is sure to be a favorite among all who taste it. The fusion of chocolate and zucchini offers a distinctive dessert that is bound to become a staple in your baking collection.