I found this recipe last year on the Foodnetwork website. I had so much zucchini last year that I was looking for new and different ways to use it. I know, I know. This is just an excuse to eat chocolate cake! LOL!! I am not denying that. 🙂
Unsalted butter for greasing the pan
1 1/2 cups All Purpose Flour, plus more for the pan
1/2 cup Semisweet Chocolate Chips
1/4 cup Unsweetened Cocoa Powder (not Dutch Process)
1/2 teaspoon Kosher Salt
1/2 teaspoon Baking Soda
1/4 teaspoon ground Nutmeg or Allspice
1 1/4 cups Sugar
1/2 cup Extra Virgin Olive Oil (EVOO)
2 large Eggs
1/2 teaspoon Vanilla Extract
1 medium Zucchini, grated and squeezed dry
1/3 cup Semisweet Chocolate Chips
1 teaspoon EVOO
1 teaspoon Honey
Preheat oven to 350 degrees F. Butter the bottom and sides of a 9 inch square cake pan. Dust pan with flour.
Toss 1/2 cup chocolate chips with 1 tablespoon flour in a small bowl. Mix the remaining flour, cocoa powder, salt baking soda and nutmeg in a medium bowl and then set aside.
Beat the sugar, 1/2 cup EVOO, eggs, and vanilla in a large bowl with a mixer on medium speed for about 3 minutes until smooth. Add the flour cocoa mixture. Beat on low speed until combined. About 2 minutes. The batter may be thick. Add the zucchini and beat until combined. About 2 more minutes. With a big spoon fold in the coated chocolate chips into the cake mix.
Transfer the batter to the cake pan and bake for 30 -35 minutes or until a toothpick inserted into center comes out clean. Remove from pan and transfer to a cake rack. Cool completely.
Combine the ingredients in a micro wave safe bowl. Micro wave on medium high in 30 second bursts, stirring, until the chocolate is melted. Spread over cake and cut into pieces.