Chocolate Zucchini Cake

Servings:

Calories: 468kcal

A decadent dessert with a healthy twist—this moist chocolate cake sneaks in zucchini and uses some olive oil for a guilt-free indulgence.

1 1/2 cups flour plus more for the pan
1/2 cup plus 1/3 cup semisweet chocolate chips
1/4 cup unsweetened cocoa powder
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1 1/4 cups sugar
1/2 cup plus 1 teaspoon extra-virgin olive oil
2 large eggs
1/2 teaspoon vanilla extract
1 medium zucchini grated and squeezed dry (if your kids will freak out from green specks in the brownies, peel the zucchini first)
1 teaspoon honey

Preheat the oven to 350 degrees F.
Grease the bottom and sides of a 9-inch-square cake pan. Dust the pan with flour, tapping out the excess.
Toss 1/2 cup chocolate chips with 1 tablespoon flour in a small bowl. Whisk the remaining flour, the cocoa powder, salt, baking soda and nutmeg in a medium bowl; set aside.
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.
Add the flour-cocoa mixture; beat on low speed until combined, about 2 minutes (the batter will be thick).
Add the zucchini and beat until combined, about 2 more minutes. Fold in the flour-coated chocolate chips with a wooden spoon.
Transfer the batter to the prepared pan and bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
Transfer to a rack and let cool completely.

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.
Spread over the cake, and then cut into pieces.