Chocolate Zucchini Cake

Preheat oven to 350 degrees

Chocolate Zucchini Cake
Chocolate Zucchini Cake

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

Ingredients

  • unsalted butter, for the pan

  • 1 1/2

    c flour, plus more for pan

  • 1/2

    c plus 1/3 c semisweet chocolate chips

  • 1/4

    c unsweetened cocoa powder

  • 1/2

    tsp kosher salt

  • 1/2

    tsp baking soda

  • 1/4

    tsp ground nutmeg or allspice

  • 1 1/4

    c sugar

  • 1/2

    c plus 1 tsp extra virgin olive oil

  • 2

    lrg eggs

  • 1/2

    tsp vanilla extract

  • 1

    med zucchini, grated and squeezed dry

  • 1

    tsp honey

Directions

Butter bottom and sides of 9" square cake pan. Dust pan with flour, tapping out excess. toss 1/2 c chocolate chips with 1 tbs flour in small bowl. Whisk the remaining flour, cocoa powder, salt, baking soda and nutmeg in med bowl; set aside. Beat the sugar, 1/2 c oil, eggs and vanilla in lrg bowl with mixer on med speed until smooth and pale, about 3 mins. Add flour-cocoa mixture; beat on low speed until combined. about 2 mins. (the batter will be thick) Add zucchini and beat until combined about 2 more mins. Fold in flour coated chocolate chips with wooden spoon. Transfer to prepared pan and bake until toothpick inserted into center comes out clean, 30-35 mins. Transfer to rack and let cool completely. Make glaze: combine remaining 1/3 c chocolate ships, 1 tsp oil and the honey in microwave safe bowl. Microwave on med high power in 30 sec intervals, stirring, until the chocolate is melted. Spread over the cake

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