Hey, hi. I figured you, like me, might need some chocolate zucchini cake to help get you through the week. The moist, not-too-sweet kind you just stir up in a bowl and bake in a pan and nibble from when you need it – a cake you could get away with having a chunk of with your coffee in the morning, for filling up lunchbags and the after-school gap. And here’s some good news: if you also have far too many zucchini in your kitchen, you can grate a bunch, as if you were going to make brownies or muffins or a loaf or this cake, and just freeze it in ziplock bags, pushed flat to get the air out and so that they barely take up any space, to use in the aforementioned baked goods at a later date.
I don’t have a whole lot more to say about this cake, except that what it lacks in photogeneity it more than makes up for in functionality; it’s as perfectly suited for serving to 12 (!!!) year olds unenthusiastic about doing their math homework late on a Sunday as it is for eating while re-watching Stranger Things ahead of season 2, wrapping and stacking in squares to freeze for lunches or bringing to friends with babies or mother in laws who like to have a stash of something sweet on hand but who no longer bake. A 9×13-inch cake gives you plenty to share.
I made this recently with a divine ganache-like frosting, and it elevated it to potluck dinner party or birthday cake level, but I still have a thing about it plain, undemanding of a fork or plate.