I know for the uninitiated this cake doesn't sound that appealing. Chocolate and zucchini sound like two foods that should never go together, but in reality they make a really delicious cake. Our friend gave us some zucchini from her garden and I needed to use it for something. We were going to a party and needed to bring a dish, so I decided to try this cake out on some unsuspecting party-goers. I found this recipe (appropriately) on the Chocolate & Zucchini blog. I used Droste cocoa powder (available at gourmet grocery stores, and better than the Nestle or Hershey's stuff), and used Tollhouse semisweet chocolate chips. I didn't have a 3 quart springform pan (which is a 10" pan for those of us in America), so I used my 9" springform pan which worked out fine.
This is one fabulous cake. You can't even tell that there is zucchini in it. The zucchini just makes the cake extremely moist. Now, I'm not going to kid myself and say that this cake is good for you just because there are vegetables in it. There is still a stick of butter, a cup of sugar, and several eggs in it. But it is a lot lighter than some of the other chocolate desserts I have made, and still very chocolatey. Next time (and there will be a next time) I'll try bittersweet chocolate chips instead to make the flavor a little richer. (I like my chocolate cakes rich). My brown sugar topping got a little burnt, so I might skip that and just use hazelnuts only or skip that and just dust the top with powdered sugar.
Luckily, we had to leave the party early before too many people had gotten dessert, so we got to take a lot of the cake home and enjoy it for ourselves. Some might say that's selfish, but I would call it being smart, wouldn't you? :)