Chocolate Zucchini Cake

By mid summer I often find myself overrun with zucchini, even from one meager plant. Bless its zeal! What better way to use up some of the summer squash than to make them into a cake? Moist and dense this cake is simple and rich in flavor. The use of Roma or Pero – coffee substitutes made from roasted grains – adds a hint of mocha flavor.

Please be sure to get your chocolate organic and fair trade. For a list of ethical chocolate companies, click here. 

Prep Time: 15- 20 minutes Cook Time: 50 minutes

Ingredients

• 2 cups all purpose flour I used spelt

• 1 1/2 cups sugar

• 1 tsp ground cinnamon

• 1/2 cup unsweetened coco powder

• 1/4 cup Roma or Pero instant grain beverages or you can increase the cocoa by 1/4 cup and omit the grain beverage

• 4 eggs

• 1/2 cup milk of choice - I use soymilk

• 1/2 cup butter, melted

• 1/2 cup extra virgin olive oil

• 2 tsp baking soda

• 1 tsp baking powder

• 3 cups grated zucchini - fresh or frozen (well drained)

• 1/2 tsp salt

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs, butter, milk and oil and mix well.

2. Fold in zucchini until they are evenly distributed. Pour into the prepared pan. Bake for 50 - 55 minutes or until a knife inserted into the center comes out clean.

3. Serve warm with fresh berries and cream or cool completely and frost with your frosting of choice.

Recipe Notes

Nutritional highlights - Zucchini moisten yin that is depleted during Summer's heat. The cake is sweet, nourishing the Earth element and nutrient dense with protein from the eggs.

Primary season - Summer and Late Summer