Rich Chocolate Zucchini Cake

• FOR THE CAKE:
• 1/2 cups Semi-Sweet Chocolate Chips
• 1-1/2 cup All-purpose Flour, Divided Use, Plus More For The Pan
• 1/4 cups Unsweetened Cocoa Powder
• 1/2 teaspoons Kosher Salt
• 1/2 teaspoons Baking Soda
• 1/4 teaspoons Ground Nutmeg
• 1/4 teaspoons Ground Allspice
• 1-1/4 cup Granulated Sugar
• 1/2 cups Olive Oil
• 2 Large Eggs
• 1/2 teaspoons Pure Vanilla Extract
• 1 Medium Zucchini, Grated And Squeezed Dry
• Unsalted Butter, For The Pan
• FOR THE GLAZE:
• 1/3 cups Semi-Sweet Chocolate Chips
• 2 Tablespoons Extra Virgin Olive Oil
• 1/4 cups Honey

1. For the cake:
2. Preheat oven to 350 F. Grease an 8x8 cake pan with butter making sure you coat the sides and bottom of the pan. Dust pan with flour, lightly tapping out the excess. Set pan aside.
3. Toss 1/2 cup of chocolate chips with 1 tablespoon of the flour in a small bowl. Set aside.
4. Whisk the remaining flour, the cocoa powder, salt, baking soda, nutmeg, and allspice in a medium bowl. Set aside.
5. In a large bowl combine the sugar, olive oil, eggs, and vanilla until smooth and pale, about 3 minutes. Add the flour-cocoa mixture and stir until just combined (batter will be thick).
6. Stir in the zucchini and mix until combined. Fold in the flour-coated chocolate chips with a wooden spoon. Transfer the batter to the prepared cake pan and bake until a toothpick inserted into the center comes out clean, about 30-35 minutes. Transfer pan to a rack and let cake cool completely before glazing.
7. For the glaze:
8. Combine the chocolate chips, olive oil and honey in a medium microwave safe bowl. Microwave on medium-high power in 30 second intervals, stirring after each interval, until the chocolate is melted. Spread glaze over the cooled cake, then cut into pieces.

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Taken from tastykitchen.com/recipes/desserts/rich-chocolate-zucchini-cake/ (may not work)