I had two large zucchini that needed to be used before I went away for the weekend. Solution? Chocolate Zucchini Cake! I used the recipe on Clotilde’s blog. The only changes I made were using all whole wheat flour (all I had) and using three cups of shredded zucchini instead of two cups. Whole grains, zucchini, dark chocolate chips = practically health food!

The chocolate flavor completely covers up any of the zucchini taste! This cake is very moist on the inside with a thin crispy crust on the outside. The addition of vanilla and espresso powder really contribute to a complex chocolate taste. It’s super yummy with cup of coffee.