The Humble Gourmand

Ingredients:

• 1 Tbsp. unsalted butter, softened
• 1 cups extra virgin olive oil
• ½ cup vegetable oil
• 3 cups all-purpose flour
• 2 tsp. cinnamon
• 1 ½ tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. kosher salt
• 1 large zucchini, peeled
• 1 cup sugar
• 4 eggs
• 3 ounces unsweetened baking chocolate
• 1 ½ cups semi-sweet chocolate chips
• 1 tsp. baking soda

Instructions:

• Preheat oven to 325 degrees. Coat a bundt or angel food cake pan with the softened butter, using a paper towel to spread it evenly.
• Combine the flour, cinnamon, baking powder, baking soda, and salt in a medium bowl.
• On a plate or pie dish, grate the zucchini with the largest holes of a box grater.
• Place sugar and eggs in a large bowl or the bowl of an electric mixer. Beat (with handheld electric mixer, if you don't have a standing one) on medium-high speed for about 2 minutes. The mixture will be pale, pale yellow and slightly thickened.
• Use a spatula to scrape down the sides of the bowl, then gradually pour the oils into the batter in a steady stream while still mixing. Continue to mix for another minute and a half, until batter is yellow and thick.
• Melt the unsweetened chocolate in the microwave on low power. Scrape into the batter with a spatula and mix in.
• Using the spatula again, add the flour mixture to the bowl. When well-incorporated, add the grated zucchini, then the chocolate chips.
• Pour the batter into the pan, scraping the sides with the spatula and leveling the batter so it is evenly spread in the pan. Bake for 50 minutes, or until a toothpick inserted in the cake comes out almost clean.
• Once cake is cool, run a knife around the edge of the pan to loosen it. Place a plate on top, and invert to remove cake from pan.

To dress up this relatively healthy dessert, you can make an easy chocolate glaze to drizzle on top: Melt another 1.5 ounces of unsweetened chocolate with 2 tablespoons butter in a medium bowl. Boil 1/2 c. water while you sift 1.5 cups powdered sugar into the melted chocolate-butter mixture. Add 1 teaspoon vanilla. Whisk the mixture together and slowly add enough water to bring it to a drizzle-able consistency. Whisk vigorously to remove lumps, then drizzle over the cake and let cool.