Chocolate Zucchini Cake

• unsweetened cocoa powder↗4 tablespoons

  plus additional for dusting pan (preferably Dutch process)

• flour↗2 1⁄2 cups
• salt↗1 teaspoon
• baking soda↗2 teaspoons
• ground cloves↗1⁄4 teaspoon
• ground cinnamon↗1⁄2 teaspoon
• freshly grated nutmeg1⁄4 teaspoon

  more to taste (optional)

• butter↗1⁄2 cup

  softened,plus additional for greasing pan

• peanut oil or 1/2 cup canola oil1⁄2 cup
• sugar↗1 3⁄4 cups
• large eggs↗2
• vanilla extract↗2 teaspoons
• milk, mixed with↗1⁄2 cup
• vinegar (or 1/2 cup sour milk or buttermilk)1⁄2 teaspoon
• finely shredded zucchini, drained and juice squeezed out (5-6 small zucchini)2 1⁄2 cups
• cups semi-sweet chocolate chips↗3
• cups coarsely chopped pecans, more to taste↗2
• unsweetened whipped cream or very lightly sweetened whipped cream, as accompaniment (optional)

Step-by-step instructions

1. 1

   Preheat oven to 325degF.

2. 2

   Grease a 9"x13" baking pan (preferably glass), and dust generously with cocoa powder, tapping out excess.

3. 3

   Sift together the cocoa powder, flour, baking soda, salt, cloves, and cinnamon, and optional nutmeg, and set aside.

4. 4

   Cream together the butter, oil, and sugar until fluffy, add eggs, vanilla, and sour milk, and blend well by hand.

5. 5

   Add drained and squeezed grated zucchini, and stir in well.

6. 6

   Spoon the batter evenly into the prepared pan.

7. 7

   Sprinkle the top evenly with chocolate chips, leaving a chip-free 1" diameter area right in the center, and then sprinkle evenly with chopped pecans.

8. 8

   Bake for about 45 minutes or until a toothpick inserted in the center comes out clean.

9. 9

   (That’s what the chip‑free spot is for. You will never get a clean toothpick otherwise; it will always be chocolate covered.) If you are using a metal pan, bake at 350degF for 40 minutes.

10. 10

    Allow to cool to room temperature in pan sitting on wire rack.

11. 11

    If desired, serve with a dollop of very lightly sweetened whipped cream.

12. 12

    Refrigerate or freeze leftover cake; this cake is very moist and will mold if left for long at room temperature, but it won't get stale!