Every year around this same time I am looking for ways to use up the overabundance of zucchini I've grown. Luckily I was raised by parents who grew vegetables and also faced the "zucchini deluge" every summer so I'm an old hand at zucchini soup, zucchini bread, stuffed zucchini etc. But last year I felt like I had run through every zucchini-utilization recipe in my arsenal and still had more zucchini than I could give away. That's when I came upon Clotilde Dusoulier's recipe for Chocolate & Zucchini Cake.
I made it spontaneously one Sunday morning when I had a little time before leaving for a picnic in Pt. Reyes. I packaged it up for the picnic along with numerous lunch goodies purchased at the Cowgirl Creamery. When it came time to enjoy our feast by the ocean, the cake turned out to be the hit of the day. My friend Jacqueline declared it was the best chocolate cake she had ever eaten in her life (quite a testimonial, especially given that she is from Germany!)
So today, one year later when I found myself again with a profusion of zucchini and a picnic planned for Pt. Reyes, it seemed like I should continue the tradition. Once again, this cake did not disappoint!