Seriously. This is the most amazing chocolate zucchini cake. Ever. You don't even realize that there's zucchini in there which is nice because it's about the only way my family will eat zucchini. I know - this does not count as eating a vegetable, but at least it makes the cake a teeny tiny bit healthier than regular cake. But the zucchini isn't in there just to add a few vitamins and fiber, it actually makes the cake super moist and dense without being heavy. 

I found this when I was craving chocolate cake last week but had a zucchini I had to use (see above about family not eating it...) I have tried many other versions but this is, in my option, by far the best. I made a few tweaks to the original recipe that was from, of all things, the Washington Post. It's quick to put together, and tastes even better when it's warm.

The BEST Fudgy Chocolate

 Zucchini Bundt Cake

Serves: 12

Cake Ingredients:

• 2 1/2 cups flour, plus extra for pan
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 1 stick (8 tablespoons) unsalted butter
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1/2 cup oil (sunflower, vegetable or canola)
• 1/2 cup hot, strong brewed decaffeinated coffee
• 2 cups shredded zucchini (skin on), squeezed of all water (see note below)
• 1 cup chocolate chips (optional)

Glaze Ingredients:

• 1 cup powdered sugar
• 1/3 cup unsweetened cocoa powder
• Few tablespoons of milk
• 1/2 teaspoon vanilla

Instructions:

Spray a bundt cake pan with cooking spray. Add a couple of tablespoons of flour to the greased pan and tap it all around so the pan is covered. You can also use a tube pan or even a 9x13 if you'd prefer.

In a large bowl, whisk the flour, baking soda, salt and cocoa powder. Set aside.

In the bowl of a stand mixer (or use a hand mixer), cream the butter and sugar, scraping down the sides. Add the eggs, one at a time. Then mix in the oil and vanilla. Mix on med/high speed until well blended. 

Next, add about 1/3 of the flour mixture on low speed, scraping the sides. Then add half of the coffee, followed by another 1/3 of the flour mixture. Scrape the sides. Then add the remaining coffee then the remaining flour mixture. Do not over mix - but be sure it is all well blended.

With a wooden spoon or spatula, stir in the zucchini and chocolate chips. Stir until they are well incorporated (you want to avoid having clumps of zucchini).

Bake at 325 degrees for 1 hour and check for doneness using a toothpick. There will be crumbs but it should not be wet. Return it to the oven if it's not done - checking every 5 minutes - you don't want to overcook it.

Let the cake cool for 10 minutes in the pan, then flip it onto a cooling rack to cool completely.

NOTE: to keep the cake from being too wet, be sure to squeeze all of the moisture out of the grated zucchini by placing it in a clean dishtowel and squeezing it until no more water is squeezed out.

While the cake is baking, mix the powdered sugar and cocoa in a bowl. Add 2 tablespoons of milk and mix until it is smooth. If it is too thick, add more milk 1 tablespoon at a time. If you find that it gets too thin, add some more powdered sugar.

While the cake is cooling, drizzle the glaze on the cake.