<< Back9 T unsalted butter 2 c grated zucchini (use the large holes on the grater) 2 3/4 c all purpose flower 1/4 cup unsweetened cocoa powder 1 1/4 t baking soda 1 t salt 1 1/2 c sugar 1/2 c vegetable oil (not olive oil) 2 large eggs 1 t vanilla extract 1/2 c buttermilk 1/4 c confectioners’ sugar 1/2 c chocolate chips Preheat the oven to 350 degrees. Butter a 9-inch cake pan with 1 T of the butter. Wrap the zucchini in a double lawyer of cheesecloth and squeeze out as much water as possible. Place the zucchini in a bowl and set aside. Sift the flour, cocoa powder, baking soda, and salt together into a medium bowl and set aside. Cream the remaining 8 T butter and the sugar in a large bowl, beating with an electric mixer until the mixture is fluffy, about 4 minutes, add the oil and beat it in well. Beat in the eggs, one at a time. Add the vanilla and reduce the mixer speed to law. Add the dry ingredients and the buttermilk in three alternate batches. Stir in the zucchini and chocolate chips. Pour the batter into the prepared pan and bake until a knife inserted in the center comes out clean, about 45 minutes. Remove the cake from the oven and let it cool. Invert the cake onto a plate, dust it with confectioners’ sugar, and serve. From At Mesa’s Edge by Eugenia Bone