This cake combines 2 healthy ingredients – chocolate and zucchini. Yes, chocolate (dark chocolate to be exact), in moderation, can be considered healthy because it is full of flavonoids which are antioxidants and have anti-inflammatory properties. Zucchini is rich in vitamin A, magnesium, potassium and omega-3 fatty acids. So, enjoy…

Serves 8 to 10 people

Ingredients

3 oz semi-sweet dark chocolate, coarsely chopped, or 1/2 c chocolate chips
1/4 c vegetable oil
1 1/4 c sifted all-purpose unbleached flour
1/4 c unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 stick (1/4 cup) butter, softened
3/4 c sugar
2 eggs
1 tsp pure vanilla extract
1/4 c buttermilk or sour cream
1 1/2 c grated zucchini or summer squash

1. Preheat oven to 350F. Grease a 9-inch round cake pan or bundt pan and dust with some unsweetened cocoa powder.

2. Melt the chocolate along with the oil in a double boiler or in a saucepan over low heat – be careful not to scorch.

3. Sift together the flour, cocoa, baking powder, baking soda, and salt into a medium bowl.

4. In a large mixing bowl, cream together the butter and sugar until fluffy. Add the eggs one at a time, beating well after each addition, then beat in the vanilla. Add the flour mixture and buttermilk or sour cream, beating until combined, then fold in the chocolate and oil mixture, and the zucchini.

5. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake in the pan for about 10 minutes on a wire rack, then invert it on the rack, remove the pan, and cool completely.

5.Serve with your favorite icing, dusted with confectioners’ sugar, or with fresh fruit on top.

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Photo credit above: ukcsa@Flicker.com