Double Chocolate Zucchini Bread

This is a phenomenally fudgy chocolate loaf cake with a crunchy top that has the better part of a pound of zucchini in it and while I’d never try to put zucchini in the corner — we spotlight zucchini here, thank you very much — the reality is that if your eyes were closed, and possibly even with them open, you’d never know that there was a vegetable inside. Is this the best news ever? An abomination? Should zucchini bread taste like a brownie? I’m going to let you sort this out for yourself, you and all of the friends you’re going to make when you bring this wherever you’re going this weekend. Cheers!

Ingredients:

• 2 cups (13 ounces or 370 grams) grated, packed zucchini, not wrung out, grated on the large holes of a box grater
• 2 large eggs
• 2/3 cup (160 ml) of a 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