Dessert: Chocolate Spice Zucchini Cake

Difficulty: Medium

Prep Time: 10 min

Cook Time 40-50 min

Serves (16-20)

This cake takes your tastebuds down a detour --away from the chocolate norm. If you're seeking a standard chocolate cake, this baby is not for you. Sophisticated and intricate, spicy cinnamon compliments sweet chocolate, while the introduction of brandy gives the cake a delicate earthiness. Shredded zucchini and oil provide rich moisture, ensuring that making a dry cake is nearly impossible. Top with melted chocolate, and let the eye rolling begin.

Ingredients: 3 eggs, 2 1/2 cups shredded zucchini, 2 cups flour, 1 1/2 cups sugar, 3/4 cup semi-sweet mini chocolate chips, 2/3 cup cocoa, 1/2 cup boiling water, 1/2 cup oil, 3 tbsp brandy, 3 tsp cinnamon, 1 1/2 tsp vanilla, 1 1/4 tsp baking powder, 1 tsp salt

Preheat oven to 350.

Grease and flour 12 cup bundt pan or 13x9x2 baking pan.

Shred zucchini. Bring 1/2 cup water to boil and pour over zucchini in large mixing bowl. Add remaining ingredients. Beat on low speed, 30 seconds, scraping bowl constantly. Beat on medium speed, scraping bowl occasionally, 2 min.

Pour into pan. Bake until toothpick inserted in center comes out clean (about 40-50 min).

Serving Suggestion: Drizzle sliced pieces of cake with melted chocolate and chocolate shavings, or use chocolate brandy sauce.