### Double Chocolate Zucchini Bread: An Irresistibly Deceptive Delight
Chocolate zucchini bread is an enticing dessert that merges the deep essence of chocolate with the subtle moisture found in zucchini, resulting in a treat that is both luxurious and surprisingly nutritious. This recipe produces an impressive 2.5-pound loaf, ideal for those wanting to add more vegetables to their meals without compromising on flavor.
#### The Tale Behind the Recipe
The creation of this chocolate zucchini bread originates from a personal experience. The author, who is marking a 20th wedding anniversary, reminisces about how her blog, Smitten Kitchen, started as a means to fill a gap in her life after dating. Over time, her husband has motivated her to play with chocolate in various dishes, culminating in this delectable zucchini bread that has become a beloved fixture in their household.
#### Why Choose Zucchini?
Zucchini is frequently underestimated in baking, yet it contributes moisture and a delicate flavor that complements chocolate wonderfully. When shredded and mixed into the batter, it becomes almost invisible, allowing the chocolate to take center stage. This makes it a fantastic method to sneak in some greens, particularly for anyone reluctant to consume them.
#### Recipe Overview
**Ingredients:**
– 2 cups shredded zucchini
– 2 large eggs
– 2/3 cup neutral oil (or melted unsalted butter)
– 1/2 cup dark brown sugar
– 1/2 cup 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 all-purpose flour
– 2/3 cup unsweetened cocoa powder
– 1 1/3 cups semisweet chocolate chips (divided)
– 2 tablespoons raw or turbinado sugar
**Instructions:**
1. Preheat your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan.
2. In a large mixing bowl, combine the shredded zucchini, oil, eggs, sugars, vanilla, and salt. Whisk until blended.
3. Sprinkle the baking soda, baking powder, and optional cinnamon over the mixture, stirring well.
4. Gradually sift in the cocoa powder and flour, then gently stir in most of the chocolate chips, saving some for the top.
5. Transfer the batter into the prepared pan, smooth the surface, and sprinkle with the remaining chocolate chips and raw sugar.
6. Bake for about 1 hour, testing for doneness. The loaf should feel set but might not come out entirely clean due to its fudgy nature.
7. Let cool in the pan before taking it out and slicing.
#### Storage Tips
This zucchini bread can be refrigerated for up to a week, though it is safe at room temperature for a few days. For the best texture, it is preferred served chilled, as the cold enhances its fudgy quality.
#### Conclusion
Double chocolate zucchini bread is more than just a dessert; it’s a tribute to flavors and a celebration of the joy of cooking. Whether you’re baking for a special event or simply treating yourself, this recipe is guaranteed to impress. Savor the rich chocolate taste while appreciating you’re also enjoying a serving of vegetables!