Chocolate Zucchini Cake

By á-69516

Preheat oven to 350 degrees

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

Preparation

Step 1

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