Chocolate Zucchini Cake

Growing your own veggies -- and the inevitable late-summer abundance -- provides the perfect excuse to prepare all sorts of things that can only be labeled 'good for you' if you are trying to slide a few veggies into kids....the rest of us can try to feel virtuous about not wasting the garden bounty in dishes such as this dense, chocolate-y moist cake that's almost brownie-chewy......and stays moist for days.

Stir together the dry ingredients: 3 c. flour, 1 1/2 tsp. baking powder, 1 tsp. soda, 1 tsp. salt, 3 c. sugar. In a large bowl stir together the wet ingredients: 3 oz. unsweetened, melted chocolate, 4 eggs, 1 1/2 c. veg oil, 3 c. shredded zucchini, unpeeled. Stir the dry ingredients into the wet ingredients, and add 1 c. chopped nuts. Spread into a lightly sprayed 9x13 pan, and bake in a preheated 350 oven for 65-75 minutes. Cool and frost with your favorite chocolate icing. It's also great with a  cinnamon cream cheese frosting.

Full Disclosure:  After I took a piece to a neighbor  she called to say she has abandoned Mississippi Mud cake as her all-time favorite   in favor of this one. She asked for the recipe and when I gave it to her she asked for the frosting recipe too. I had to say I wasn't sure which can I'd used --- Duncan Hines or Betty Crocker.

Now go eat your veggies!