Chocolate Zucchini Cake

I cannot get enough of this site. Seriously. Everything I try is delicious! You probably wondered with my trips to "Chocolate and Zucchini" if we'd ever try anything with Chocolate and Zucchini, right? Well, we did, and it was good. So good.

We decided to try our hand at this cake and advise you to do the same. You know us; we couldn't just do the recipe as written if everyone was going to eat it. Nevertheless, we wanted something good like this because we were having Shannon, Deed, Robin, and John over for lunch. (I cooked the chicken in white wine, butter, citrus, and butter. Do it.) We needed a dessert for all people, and this was it. AND it was sugar-free (we substituted with Sucanat), wheat-free (we used light spelt for all two cups of flour), and dairy-free (we used Silk). For chocolate chips, we made sure they were over 50% cacao. So, this was overall a relatively healthy cake that we will definitely make again! We even got to share some with Matt and Bonnie, who, like the rest of us, thought it was amazing. Though not everyone could have it, we served the cake with home-made vanilla whipped cream (whip whipping cream with a teaspoon of vanilla). This was flavorful without being too sweet; rich without overpowering; and moist in the middle with a beautiful hazelnut (aka filbert) topping.

Try this soon. It will become a favorite for everyone who's not allergic to nuts!!!