Of course summer means zucchini. And though my girls dislike cooked zucchini in any sort of dinner dish (quiche, frittata, pizza, and the like), there is no doubt that ANYONE will eat zucchini when baked into a chocolate-zucchini cake.
I served this to a visiting friend the other week, dusted with powdered sugar and garnished with a few extra chocolate chips, which melted slightly on the still-warm cake, and she requested the recipe. I can't remember where I found it--it may be from Martha Stewart Living?--but it doesn't matter. All that matters is DELICIOUS.
makes 1 pound-cake type loaf
1-1/2 cups grated zucchini (unpeeled)
1/2 cup canola oil
1/2 cup granulated sugar
1/2 cup brown sugar
1 tsp. vanilla
1 cup all-purpose flour
1/2 cup baking cocoa
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. allspice
3/4 cup semi-sweet chocolate chips or chunks
Preheat oven to 350 degrees. Combine oil, white sugar, brown sugar, eggs, and vanilla in a large bowl. Gently fold in grated zucchini.
In a separate bowl, combine flour, cocoa, baking soda, baking powder, salt, cinnamon, and allspice.
Pour the wet ingredients into the dry ingredients and mix until well-combined. Fold in chocolate chips.
Spray a standard-sized loaf pan (roughly 9 x 5 inches) with cooking spray. Pour batter into loaf pan and bake for 55-65 minutes or until toothpick inserted into center comes out clean or mostly clean. Set pan on a wire rack for 10 minutes, then carefully remove cake from pan to cool on rack completely. When totally cool, dust with powdered sugar, and cut into thick slices to serve. Garnish with extra chocolate and/or whipped cream if desired.