Double Dark Chocolate Zucchini Cake

The zucchini at this week's Forest Hills Farmer's Market looked way to good to pass up this week -- and at 3 for $2, I could not walk away. Now I have to incorporate 3 zucchinis into our menu for the week. I'm not worried. We are going to have steamed zucchini and squash with chicken on Monday and grilled zucchini with steak later in the week, leaving us with a whole zucchini for...chocolate cake.

This recipe is pulling as close as we are going to get to dumping everything in a bowl and then being done. And the end result is very chocolatey.

Here's what you'll need...

2 large eggs
1/3 cup honey
1/2 cup unsweetened applesauce (instead of using vegetable oil)
1/2 cup light brown sugar
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/3 cup cocoa (I used Hershey's Special Dark)
1 2/3 cups flour
2 cups grated, peeled zucchini
1 cup chocolate chips
Vanilla or Cream Cheese Frosting

Let's get started...

1. Preheat the oven to 350 degrees.

2. Grease and 8 x 4-1/2" loaf pan. Set aside.

3. Peel and grate your zucchini(s).

3. In a large mixing bowl, beat eggs, honey, applesauce, and vanilla extract.

4. Combine salt, baking soda, baking powder, cocoa, and flour. Add in batches to mixed wet ingredients.

5. Once thoroughly combined, add the zucchini and chocolate chips to the mixture. Mix until batter is pourable.

6. Pour batter into loaf pan.

7. Bake for 75 minutes or until a fork comes out of the center clean.

8. Cool in pan for about 15 minutes, then transfer to wire rack and cool completely.

9. Drizzle frosting over top of the cake and cut into slices once frosting has hardened.

This cake is heavy and dark. It lives up to its name. If you have lots of zucchini, but find this dessert to rich for summertime, slice and freeze a loaf to enjoy on a crisp fall evening.