Hi Hi zucchini cake!

Recipe 

Ingredients: 


100 g extra dark semisweet chocolate melted and cooled, plus 2 tbsp of butter

2 medium size zucchini finely grated


1 cup light brown sugar
1/2 cup caster sugar
3 eggs
4 oz. canola oil
1 tsp pure vanilla extract


3 cups all purpose flour
1 tsp baking powder 
1 tsp baking soda
1/2 tsp salt


180 °C / 357 °F   for  40/45 minutes (until toothpick comes out clean)




Method:


In a saucepan (or in a pyrex pot) melt the chocolate and the butter at very low heat 
then whisk until smooth and shine and let it cool aside.

In a medium bowl put together all dried ingredients and set aside.


In a large bowl whisk well with the mixer  both the sugars and the eggs until smooth and fluffy, 
then add canola oil and the melted chocolate very slowly.


Now using a wooden whisk add the dried mixture to the batter little at time and at last the zucchini,
whisk until incorporated and put in the greased pan.