- 2 1/2 cups (10 ounces) traditional whole wheat flour
- 1/2 cup (11/2 ounces) unsweetened cocoa powder (not Dutch-process)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (71/2 ounces) packed light or dark brown sugar
- 1/2 cup (31/2 ounces) granulated sugar
- 1/2 cup (1 stick, 4 ounces) unsalted butter, softened, or vegetable oil
- 1/2 cup (4 ounces) buttermilk
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups (about 1 pound) shredded or chopped Zucchini (2 small zucchinis)
- 1 cup (6 ounces) chocolate chips
- 1/2 cup (4 ounces) heavy cream
- 3/4 cup (41/2 ounces) chocolate chips
- 2 teaspoons corn syrup
Preheat the oven to 350°F. Lightly grease and the pan or pans of your choice.
- Whisk together the flour, cocoa, baking soda, baking powder and salt in a medium bowl. Stir together the sugars and butter (or oil) in a large mixing bowl until smooth. Add the buttermilk, eggs and vanilla; mix well. Add half the dry ingredients, stirring until evenly moistened. Stir in the zucchini, then the remaining ﬂour mixture. Stir in the chocolate chips. Pour the batter into the prepared pan.
- Bake until the top springs back when lightly touched, 45 to 50 minutes. Remove from the oven and cool on a rack for 15 minutes. If you have used a tube pan, lightly loosen the cake around the edges and center tube by pulling it gently away from the pan with your fingers or a running a thin, ﬂexible spatula down the sides, then put the rack on top of the pan and ﬂip everything over. Remove the pan and cool the cake completely. If you’ve used a 9 x 13-inch pan, you can either serve it from the pan or invert the cake onto a serving platter and drizzle with chocolate glaze, if desired.
- Heat the heavy cream to a simmer, and pour over the chocolate chips in a bowl. Stir in the corn syrup, and keep stirring until there are no more lumps and the mixture is smooth. Drizzle over the cooled cake, if desired.