Deep Dark Chocolate Zucchini Cake

Are you drooling already? You should be! This recipe is truly to die for. Yes, it contains both the dreaded white sugar and the most abhorrent wheat flour. I thought you might like to use up these products before the Whole Food Challenge begins on September 1st! Have a small square of moist, chocolatey cake and share the rest with your friends, co-workers, family, and neighbors. Everyone will love you for it!

I found this recipe years ago in a cookbook at the library titled The Classic Zucchini Cookbook, by Nancy C. Ralston. If you are currently swimming in squash, this cookbook is a must-have. There are recipes for every type of squash, not just the green-skinned variety. You will find soups, casseroles, main dishes, and desserts. As for the cake recipe below, I have made a few small changes, nothing too major.

Deep Dark Chocolate Zucchini Cake

4 oz. unsweetened baking chocolate
1/2 cup olive oil
2 cups sifted flour (I use white whole wheat)
1/3 cup cocoa
2 teas. baking powder
2 teas. baking soda
1 teas. sea salt
1/2 cup softened butter
2 cups sugar
3 large eggs
2 teas. vanilla
1/3 cup buttermilk
3 cups grated zucchini or yellow summer squash

Preheat oven to 350 degrees and grease a 9x13 pan. Combine chocolate and oil in a microwaveable cup. Melt the chocolate in the oil by microwaving on high for 30 seconds at a time. Stir after 30 seconds. Repeat if necessary until fully blended. Sift all dry ingredients together and mix well. Cream butter and sugar, then add eggs, vanilla, buttermilk. Pour liquids into dry ingredients and add grated squash. Stir with spatula until completely incorporated. Pour mixture into prepared pan and bake in the center of the oven for 40-50 minutes. Test cake in center to be sure it is done.

This moist cake needs absolutely no frosting or glaze of any kind. I hope you enjoy it as much as I am going to tonight!