The Pioneer Woman Tasty Kitchen
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Rich Chocolate Zucchini Cake

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Level: Easy

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Description

This chocolate cake is so rich and moist from the zucchini—it’s a great summer recipe!

Ingredients

  • FOR THE CAKE:
  • ½ cups Semi-Sweet Chocolate Chips
  • 1-½ cup All-purpose Flour, Divided Use, Plus More For The Pan
  • ¼ cups Unsweetened Cocoa Powder
  • ½ teaspoons Kosher Salt
  • ½ teaspoons Baking Soda
  • ¼ teaspoons Ground Nutmeg
  • ¼ teaspoons Ground Allspice
  • 1-¼ cup Granulated Sugar
  • ½ cups Olive Oil
  • 2  Large Eggs
  • ½ teaspoons Pure Vanilla Extract
  • 1  Medium Zucchini, Grated And Squeezed Dry
  • Unsalted Butter, For The Pan
  • FOR THE GLAZE:
  • ⅓ cups Semi-Sweet Chocolate Chips
  • 2 Tablespoons Extra Virgin Olive Oil
  • ¼ cups Honey

Preparation

For the cake:
Preheat oven to 350 F. Grease an 8×8 cake pan with butter making sure you coat the sides and bottom of the pan. Dust pan with flour, lightly tapping out the excess. Set pan aside.

Toss ½ cup of chocolate chips with 1 tablespoon of the flour in a small bowl. Set aside.

Whisk the remaining flour, the cocoa powder, salt, baking soda, nutmeg, and allspice in a medium bowl. Set aside.

In a large bowl combine the sugar, olive oil, eggs, and vanilla until smooth and pale, about 3 minutes. Add the flour-cocoa mixture and stir until just combined (batter will be thick).

Stir in the zucchini and mix until combined. Fold in the flour-coated chocolate chips with a wooden spoon. Transfer the batter to the prepared cake pan and bake until a toothpick inserted into the center comes out clean, about 30-35 minutes. Transfer pan to a rack and let cake cool completely before glazing.

For the glaze:

Combine the chocolate chips, olive oil and honey in a medium microwave safe bowl. Microwave on medium-high power in 30 second intervals, stirring after each interval, until the chocolate is melted. Spread glaze over the cooled cake, then cut into pieces.

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