So, I was digging around for recipes to tie in with one of my books. I so totally need to get a new book published because I’ve pretty much covered almost all of my books. Anyway, I came across this Chocolate-Zucchini Cake recipe and I had a 💡 moment. My good friend B.E. Sanderson is an absolute wizard when it comes to zucchini. She also writes awesome books. And she does a cool thing for other authors–she’ll buy, read, and review books by authors new to her whose books are underappreciated. Well, *I*love her books but yeah, she’s not that well known so hey, I’m featuring one of them today–SONG OF STORM AND SHROUD.

Level: Easy
Total Time: 1 hr
Prep Time: 30 min
Cook Time: 30 min
Yield: 6 to 8 servings

Ingredients
Unsalted butter, for the pan

1 1/2 cups all-purpose flour, plus more for the pan

1/2 cup plus 1/3 cup semisweet chocolate chips

1/4 cup unsweetened cocoa powder (not Dutch process)

1/2 teaspoon kosher salt

1/2 teaspoon baking soda

1/4 teaspoon ground nutmeg or allspice

1 1/4 cups sugar

1/2 cup plus 1 teaspoon extra-virgin olive oil

2 large eggs

1/2 teaspoon vanilla extract

1 medium zucchini, grated and squeezed dry

1 teaspoon honey

Directions
1 – Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch-square cake pan. Dust the pan with flour, tapping out the excess.

2 -Toss 1/2 cup chocolate chips with 1 tablespoon flour in a small bowl. Whisk the remaining flour, the cocoa powder, salt, baking soda and nutmeg in a medium bowl; set aside.

3 -Beat the sugar, 1/2 cup olive oil, the eggs and vanilla in a large bowl with a mixer on medium speed until smooth and pale, about 3 minutes. Add the flour-cocoa mixture; beat on low speed until combined, about 2 minutes (the batter will be thick). Add the zucchini and beat until combined, about 2 more minutes. Fold in the flour-coated chocolate chips with a wooden spoon.

4 -Transfer the batter to the prepared pan and bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer to a rack and let cool completely.

5 – Make the glaze: Combine the remaining 1/3 cup chocolate chips, 1 teaspoon olive oil and the honey in a microwave-safe bowl. Microwave on medium-high power in 30-second intervals, stirring, until the chocolate is melted. Spread over the cake, then cut into pieces.

I found this recipe on the Food Network website. There’s even a video. CLICK HERE for all the info. See, I’m not a big squash fan and will only occasionally eat fried zucchini, but in a chocolate cake? Oh yeah. I’m temped! And, since I immediately thought of B.E., I thought of the last book she published. It is an epic fantasy. It is suitable for teens and adults both. There are dragons and magic and kids fighting the evil that wants to take over their land. In other words, it is all kinds of awesome! And people need to read it. Heck, it’s only $4.99. You can barely buy a cup of coffee for that and this book will give you far more satisfcation and for a longer time than a cup of coffee would. So go buy her book. Fantasy not your thing? She also writes mystery, suspens, and dystopian thrillers. See? Something for everyone, just like this recipe. I mean, heck! HEALTHY chocolate cake! What’s not to love? Go grab a copy of SONG OF STORM AND SHROUD. Just click on any pic with the cover or the title. It’s available at a wide variety of on-line book sellers. Go now! You heard me. Shoo! Then make the cake and read the book. Easy peasy.