Chocolate Zucchini Cake

Ingredients:

• 1/2 cup and 1/3 cup semi-sweet chocolate chips or chopped 60% cocoa chocolate
• 1/4 cup unsweetened cocoa powder
• 1/4 tsp ground nutmeg or allspice
• 1 medium zucchini, grated and squeezed dry
• 1 teaspoon of honey
• 1/2 tsp vanilla extract
• Unsalted butter for the pan
• 1.5 cups flour and a little more for the pan
• 1/2 tsp fine salt
• 1/2 tsp baking powder
• 1 and 1/4 cups sugar
• 1/2 cup and 1 teaspoon extra virgin olive oil
• 2 eggs

Preparation:

1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease the bottom and sides of a 9-inch square pan with butter. Dust the pan with flour.
2. In a small bowl, combine 1/2 cup chocolate chips and 1 tablespoon flour. In a medium bowl, combine the remaining flour, cocoa powder, salt, baking powder, and nutmeg. Set aside.
3. In a large bowl, beat the sugar, 1/2 cup olive oil, eggs, and vanilla with a mixer on medium speed for about 3 minutes. The mixture should be smooth and pale.
   
   Add the flour and cocoa mixture and beat on low speed for 2 minutes until smooth (the batter should be thick).
   
   Add the zucchini and mix for another 2 minutes until smooth. Using a wooden spoon, fold the chocolate chips into the flour.
4. Pour the batter into the prepared pan and bake for 30-35 minutes. A toothpick inserted into the center should come out clean. Remove the cake from the pan and let it cool completely.
5. Prepare the cream: In a microwave-safe bowl, combine the remaining 1/3 cup chocolate chips, 1 teaspoon olive oil, and honey. Microwave on high power in 30-second increments, stirring occasionally, until the chocolate is melted. Spread the chocolate frosting over the cake and cut into slices.