Chocolate and Zucchini Cake

I know zucchini and summer squash aren't as glamorous as some other summer produce. Anyone who grows the stuff is probably so sick of it by now that they have been sneaking it in to their neighbor's mailboxes for weeks, but I've been busy sneaking mine into baked goods. I have to admit, it makes me feel pretty wholesome to use a vegetable to make cake, but make no mistake. This cake is dessert. A deep cocoa tinted batter is studded with chopped bittersweet chocolate and the shredded zucchini breaks down and lends an incredible moistness to the finished cake. It is so tasty that all it needs is a snowy white dusting of confectioner's sugar to serve, but if you feel like gilding the lily, dollop some whipped cream on there too. 

Chocolate and Zucchini Cake 
adapted from Clotilde's legendary recipe 

120g all purpose flour 
120g spelt flour (or use all purpose) 
60g cocoa powder 
1t baking soda 
1/2t baking powder 
1/2t cinnamon 
1/2t sea salt 
180g light brown sugar 
115g (1 stick) soft, unsalted butter or 1/2 cup olive oil 
1t vanilla extract 
2T strong cooled coffee 
3 large eggs 
350g finely grated zucchini (I used one small zucchini and one small, yellow summer squash) 
160g chopped chocolate 
confectioner's sugar, for dusting 

Preheat your oven to 350º . Butter and flour 6, 6oz ramekins and place them on a sheet pan or butter and flour, 1 10'' springform pan or an 8'' square. Really, just about anything would work here. 

1. Sift together the flours, cocoa powder, cinnamon, salt, baking soda and baking powder. 
2. In a mixing bowl combine the chopped chocolate and grated zucchini, then 1/3 of the flour mixture and toss to combine. 
3. In the bowl of a standing mixer, cream together the butter and sugar. Add the eggs one at a time, then the vanilla extract and coffee. Scrape down the bowl and stir completely to combine. 
3. Add the remaining flour mixture to the butter/sugar mixture and stir gently, then fold in the chopped chocolate and zucchini. 
4. Divide the batter between the ramekins, slide into the oven and bake for 30-40min until a toothpick inserted into the center of the cake comes out clean. 
5. Serve warm, dusted with confectioner's sugar and maybe a dollop of whipped cream or ice cream on top.