Chocolate-Zucchini Cake

Ingredients

• 0.5 teaspoon baking soda 
• 2 large eggs 
• 1.5 cups flour all-purpose plus more for the pan
• 0.3 teaspoon ground nutmeg 
• 1 teaspoon honey 
• 0.5 teaspoon kosher salt 
• 0.5 cup olive oil extra-virgin
• 0.5 cup semi chocolate chips 
• 1.3 cups sugar 
• 8 servings butter unsalted for the pan
• 0.3 cup cocoa powder unsweetened (not Dutch process)
• 0.5 teaspoon vanilla extract 
• 1 medium zucchini dry grated

Equipment

• bowl
• frying pan
• oven
• whisk
• blender
• toothpicks
• cake form
• wooden spoon
• microwave

Directions

1. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch-square cake pan. Dust the pan with flour, tapping out the excess.
2. Toss 1/2 cup chocolate chips with 1 tablespoon flour in a small bowl.
3. Whisk the remaining flour, the cocoa powder, salt, baking soda and nutmeg in a medium bowl; set aside.
4. Beat the sugar, 1/2 cup olive oil, the eggs and vanilla in a large bowl with a mixer on medium speed until smooth and pale, about 3 minutes.
5. Add the flour-cocoa mixture; beat on low speed until combined, about 2 minutes (the batter will be thick).
6. Add the zucchini and beat until combined, about 2 more minutes. Fold in the flour-coated chocolate chips with a wooden spoon.
7. Transfer the batter to the prepared pan and bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
8. Transfer to a rack and let cool completely.
9. Combine the remaining 1/3 cup chocolate chips, 1 teaspoon olive oil and the honey in a microwave-safe bowl. Microwave on medium-high power in 30-second intervals, stirring, until the chocolate is melted.
10. Spread over the cake, then cut into pieces.
11. Photograph by Con Poulos