1/2 cup canola oil
2/3 cup packed light brown sugar
1/3 cup buttermilk
1 tsp pure vanilla extract
1 2/3 cups white whole-wheat flour
1/3 cup Dutch-process cocoa powder
3/4 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp espresso powder
2 cups shredded unpeeled zucchini
4-oz dark chocolate, coarsely chopped
Chocolate Ganache (recipe below)
Place rack in center of oven.
Preheat oven to 350 degrees.
Grease and flour an 8 x 4 x 2-inch loaf pan; set aside.
In a large bowl whisk together eggs, oil, brown sugar, buttermilk and vanilla.
In a medium bowl, whisk together flour, cocoa powder, salt, baking soda, baking powder, and espresso powder.
Add the dry ingredients in the medium bowl to the wet ingredients in the large bowl; stir to combine. Stir in the zucchini and chocolate. Pour the batter into the prepared pan.
Bake cake at 350 degrees for 55 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs.
Meanwhile, prepare the Chocolate Ganache.
Remove cake from oven and cool in the pan on a wire rack for 15 minutes. Remove from the pan and cool completely on the wire rack.
Spread on the chocolate ganache before slicing to serve.
Top each slice with vanilla-infused whipped cream, if desired.
1/2 cup whipping cream
1 cup semisweet chocolate chips
In a small saucepan bring the cream to a simmer; add the chocolate pieces. Remove from the heat and let stand 5 minutes without stirring. Stir until smooth. Cool for 1 hour or until spreadable.
Yield: 12 - 1-inch servings
Per serving: 435 calories, 29 g fat, 73 mg cholesterol, 256 mg sodium, 44 g carbs, 4 g fiber, 6 g protein
Note: This is basically a BH&G recipe.