### Double Chocolate Zucchini Bread: A Delectably Misleading Delight
Chocolate zucchini bread is a wonderful blend of tastes that merges the deep flavor of chocolate with the subtle grounding note of zucchini. This recipe, although apparently extravagant, ingeniously includes a vegetable that often goes unnoticed, rendering it a distinctive addition to your baking collection.
#### The Origin of the Recipe
The motivation for this recipe stems from a personal experience. The author reminisces about their 20-year marriage, which began with a blog that relayed tales about dating and life in New York City. This blog ultimately transformed into the cherished food blog, Smitten Kitchen. The author’s spouse has consistently championed the use of chocolate in various recipes, culminating in the development of this chocolate zucchini bread.
#### What Makes Zucchini Special?
Zucchini is frequently disregarded in baking, yet it acts as an excellent source of moisture without dominating the dish. When grated and blended into the batter, it becomes nearly imperceptible, allowing the chocolate flavor to prevail. This recipe incorporates almost a pound of zucchini, guaranteeing that the bread stays moist and fudgy.
#### Recipe Overview
This double chocolate zucchini bread is a grand, fudgy loaf that is ideal for any event. It is crafted to be moderately sweet, rendering it a flexible treat that can be relished at breakfast, as a snack, or even as dessert.
#### Ingredients
– 2 cups (13 ounces or 370 grams) grated, packed zucchini
– 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 225 grams) semisweet chocolate chips, divided
– 2 tablespoons (25 grams) raw or turbinado sugar
#### Instructions
1. **Preheat the Oven**: Set your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by lightly greasing it with nonstick spray and lining the bottom with parchment paper to facilitate easy removal.
2. **Mix Wet Ingredients**: In a large bowl, combine the grated zucchini, oil, eggs, both sugars, vanilla, and salt. Whisk until thoroughly blended.
3. **Add Dry Ingredients**: Sprinkle the baking soda, baking powder, and cinnamon (if using) over the batter. Mix until incorporated, then sift in the cocoa powder. Add the flour and mix until just blended.
4. **Incorporate Chocolate Chips**: Set aside 2 tablespoons of chocolate chips and fold the remaining chips into the batter.
5. **Bake**: Pour the batter into the prepared loaf pan, smoothing the top. Sprinkle with reserved chocolate chips and raw sugar. Bake for approximately 1 hour, checking for doneness. A toothpick inserted should come out with moist crumbs but not raw batter.
6. **Cool**: Let the bread cool in the pan for the best texture. For optimal results, allow it to cool completely before cutting.
7. **Storage**: This zucchini bread can be kept in the refrigerator for up to a week, although it can remain at room temperature for 2-3 days. It’s best enjoyed chilled, preserving its fudgy texture.
#### Conclusion
Double chocolate zucchini bread transcends being merely a dessert; it’s a reflection of the joys of cooking and the cherished memories made in the kitchen. With its rich chocolate flavor and concealed vegetable goodness, this recipe is bound to become a favorite among friends and family. Enjoy the process of baking and sharing this delightful treat!