Chocolate Zucchini Cake

Preheat the oven to 325. Grease and dust a large 13"x9" pan. Sift and mix together:

*1 3/4 c flour
1/3 c cocoa
2 tsp cinnamon
3/4 tsp salt
1 tsp baking soda
1 tsp baking powder
1/2 tsp cloves

*I use a gluten-free flour mix of 1c brown rice flour, 1/2c quinoa flour, and 1/4c tapioca starch. Using 1 3/4c of light whole spelt flour, or all purpose flour, should work too - please let us know in the comments if you try.

Blend separately (I do it in a blender):

3 large eggs
3/4 c yogurt
1/4 c olive oil
2 Tbsp coconut oil or melted butter
1/2 c packed brown sugar or sucanat
1/3 c honey or agave nectar (or a combination)
2 tsp vanilla

Mix dry with wet in a large bowl until just combined. Next fold in:

generous 2 c packed grated zucchini (about 1 medium or 2 small zucchinis)
3/4 - 1 c chocolate chips (semi-sweet or dark)
1/2 c chopped walnuts (optional)

Pour into the prepared pan and bake for about 40-50 minutes, rotating pan half way through baking. It's ready when the middle springs back when touched, and a toothpick inserted in the center comes out mostly clean. (Test for doneness after 30 minutes.) Be sure not to over-bake or it will be dry - I use a dark ceramic pan and it takes only 40 minutes in my oven. Allow to cool in the pan.

Store leftovers covered in the fridge.

Enjoy!