Ingredients

Serves 12

　　1/2 cup (1 stick) unsalted butter at room temperature, or 1/2 cup extra virgin olive oil, plus 1 pat butter or teaspoon olive oil for greasing

　　2 cups all-purpose flour

　　1/2 cup unsweetened Dutch-process cocoa powder

　　1 teaspoon baking soda

　　1/2 teaspoon baking powder

　　1/2 teaspoon fine sea salt

　　1 cup (packed) light brown sugar

　　1 teaspoon pure vanilla extract

　　1 teaspoon instant coffee granules

　　3 large eggs

　　2 cups unpeeled grated zucchini, from about 1 1/2 medium zucchini (keep the remaining 1/2 zucchini for optional garnish)

　　1 cup good-quality bittersweet chocolate chips

　　Confectioners' sugar or melted bittersweet chocolate (optional)

　　

Step 1

1. Preheat the oven to 350°F and grease a 10-inch springform pan with butter or oil.

　　

Step 2

2. In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In a food processor, process the sugar and butter until creamy (you can also do this by hand, armed with a sturdy spatula). Add the vanilla, coffee granules, and eggs, mixing well between each addition.

　　

Step 3

3. Reserve a cup of the flour mixture and add the rest to the egg mixture. Mix until just combined; the batter will be thick.

　　

Step 4

4. Add the zucchini and chocolate chips to the reserved flour mixture and toss to coat. Fold into the batter and blend with a wooden spoon—don't overmix. Pour into the prepared cake pan and level the surface with a spatula.

　　

Step 5

5. Bake for 40 to 50 minutes, until a knife inserted in the center comes out clean.

　　

Step 6

Transfer to a rack to cool for 10 minutes, run a knife around the pan to loosen the cake, and unclasp the sides of the pan. Let cool to room temperature before serving.

　　

Step 7

Sprinkle with confectioners' sugar, glaze with melted chocolate, or decorate with a few slices of raw zucchini (you don't have to eat them, though).

　　

Nutrition Per Serving

Per serving: 309.4 calories

　　107.1 calories from fat

　　11.9g total fat

　　6.5g saturated fat

　　24.3mg cholesterol

　　282.6mg sodium

　　48.9g total carbs

　　2.2g dietary fiber

　　18.0g sugars

　　5.5g protein

　　#### Nutritional analysis provided by [TasteBook

　　using the USDA Nutrition Database]( )

　　From Chocolate and Zucchini by Clotilde Dusoulier Copyright (c) 2007 by Clotilde Dusoulier Published by Broadway Books.Clotilde Dusoulier lives in Montmartre. Her award-winning blog, Chocolate & Zucchini, was launched in 2003.