Chocolate Zucchini Cake

Credit: Photo: Joe Lingeman / Food Stylist: Anna Stockwell 
A decadent chocolate cake that also uses up your abundance of zucchini? Yes, it’s possible — and it’s easy to make, too. Although you can’t see or taste it, the summer squash gives this cake its super-moist and tender texture. In fact, my friends couldn’t believe how soft and rich this cake was, and happily helped themselves to seconds and thirds. I had to claw my way in to get some for myself!
Credit: Photo: Joe Lingeman / Food Stylist: Anna Stockwell
A Triple Dose of Chocolate
If you’ve got chocolate-lovers in your life, this cake will win you major brownie points. With cocoa powder and chocolate chips in the batter and a chocolate frosting slathered on top, it packs a triple threat of chocolate flavor. A dash of cinnamon marries perfectly with the chocolate and packs each bite with extra flavor.
Do You Peel Zucchini for Baking?
There’s no need to peel the zucchini for this recipe. Simply grate it on the large holes of a box grater, transfer it to a clean kitchen towel, and press out most of the moisture before adding it to the batter.
Does Zucchini Cake Need to Be Refrigerated?
Nope! Leftover cake can be covered and stored at cool room temperature for up to three days.