pareve • gluten-free 

option • freezes well
• yields 12 servings

It’s the little details that give each chocolate cake recipe a different kind of magic. Here, it’s the zucchini. Slivers of healthful squash give the cake outstanding moistness and sweetness, while walnuts add texture, flavor and beauty to this cake.

3 eggs

¾ cup vegetable oil

1 cup granulated sugar

1 cup brown sugar

1 tsp pure vanilla extract

½ cup orange juice

3 cups grated zucchini

2½ cups flour (or gluten-free flour with xantham gum)

½ cup unsweetened cocoa powder

2½ teaspoons baking powder

1½ teaspoons baking soda

pinch salt

1 cup walnuts

Preheat oven to 350°F. Coat a 12-cup Bundt pan with nonstick cooking spray.

In the bowl of an electric mixer fitted with the paddle attachment, beat eggs with oil, sugars and vanilla on medium-high speed for 3-5 minutes, until light. Reduce mixer speed to low; gradually blend in orange juice and zucchini.

Add flour, cocoa, baking powder, baking soda and salt. Mix just until combined.

Pour batter into prepared pan; spread evenly. Sprinkle with walnuts.

Bake 50-60 minutes or until a wooden toothpick inserted into the center comes out without any batter clinging to it.

Allow cake to cool. Invert cake onto a large plate; carefully invert onto a serving platter so walnuts are on top.

Norene’s Notes:

Chocolate Zucchini Muffins: Prepare batter as directed above. Scoop batter into lined muffin pan cups, filling compartments two-thirds full. Bake at 375°F for 25-30 minutes, until nicely browned.