Dark Chocolate Zucchini Cake
2 1/4 C flour (I use whole wheat)
3/4 C unsweetened cocoa powder
2 t baking powder
1 t baking soda
1 t salt
1/2 t ground cinnamon
2 C lightly packed brown sugar
1/2 C butter, room temperature
2 large eggs
3 ounces baking chocolate, melted and cooled
1 t vanilla extract
3 C grated zucchini or summer squash
Confectioner’s sugar, for dusting
Preheat your oven to 350 degrees. Grease a fluted cake pan.
Sift dry ingredients together in a large bowl.
Beat brown sugar and butter. Add eggs, one at a time. Beat in melted chocolate and vanilla.
Add flour mixture. Fold in squash.
Bake for 50 minutes or until toothpick inserted in the center comes out clean. Cool in pan 10 minutes and then invert. Allow to cool completely and dust with sugar if desired.