Double Chocolate Zucchini Cake - Eat your vegetables!

My sister Penelope baked this moist chocolatey cake, which originally derives from one of the Harrowsmith cookbooks. She happened to add a sugary glaze to the top, but it's not necessary to dress the cake. This is a great way to eat zucchini.

Ingredients:

• 3 cups flour
• 1 & 1/2 teaspoons baking powder
• 1 & 1/2 teaspoons cinnamon
• 1 teaspoon baking soda
• 1 & 1/4 teaspoons salt
• 1/8 teaspoon cloves
• 1 & 1/2 cups vegetable oil
• 2 & 1/3 cups packed brown sugar
• 4 eggs
• 2 ounces unsweetened chocolate, melted
• 3 packed cups of grated zucchini
• 1 cup chocolate chips
• 1 cup chopped nuts

Methods: Preheat your oven to 350 degrees F. 
Combine the flour with the next 5 ingredients and set aside. In a second bowl, beat together the oil and sugar, then add the eggs one at a time, beating well. Gradually mix in the melted chocolate followed by the dry ingredients. Beat until smooth, then fold in the zucchini, chocolate chips and nuts. Pour into a greased and floured Bundt pan and bake for anywhere from 1 hour to 1 hour and 20 minutes depending on the fickleness of your oven. Test for doneness with a toothpick. Cool the cake and flip it out of the Bundt pan in a relaxed manner. Place it on a homemade hooked rug.