there's always room for chocolate

This is my adaptation of the chocolate zucchini cake made famous by Clotilde Dusoulier. Mine are made as miniature bundt cakes and are as cute as they are practical. (And the only way G will eat vegetables, just kidding!)

I really can't claim much other than following a recipe, dumping in a bit extra in the chocolate department (it's second nature). Oh, and adding some yogurt boosts the creaminess factor.

All and all, it's a great way to deliciously ensure portion control :)

In other news, the weather is now beyond fantastic in the city which is a double edged sword...while it makes writing papers extremely unbearable, sunsets from the roof overlooking the city are magnificent, as is a nice glass of cote du rhone. Speaking of...

Chocolate Zucchini Bundt Cakes (with a little extra chocolate, cause hey...who's going to eat the rest of the bag if you just leave it?)

Chocolate Zucchini Bundt Cakes

Chocolate & Zucchini Cake

- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 stick of butter, softened
- 1 cup light brown sugar
- 1 tsp vanilla extract
- 1 tsp instant coffee granules (i omitted it for the bundt cakes)
- 3 eggs, at room temperature
- 2 cup zucchini, unpeeled & grated
- 1 cup chocolate chips (or more!)

Preheat oven to 350.

Combine all dry ingredients (flour, cocoa powder, baking soda & powder) in a bowl and whisk to combine.

Combine butter and sugar first and mix well before adding vanilla & eggs. (you get the best consistency if you DON'T use a hand blender)

Slowly add the dry mix into the wet mix and when thoroughly combined add in the zucchini and chocolate chips.

Put the mix in a buttered/sprayed pan of your choice and allow it to bake for:

15 minutes for mini bundt pans
20-35 minutes for most other cake pans

Or until a toothpick comes out clean.