Hi this is Alia and welcome to back to my kitchen.
Now in Seoul,  Korea zucchini is in season. 
It has so many types of Zucchini, 
sizes, colors, flavors. Its amazing. 
So I saw this beautiful green zucchini and I thought I should
make something that I miss, and what did I miss?
Zucchini chocolate cake. 
Yes, believe me, in the US zucchini chocolate cake is to die for. 
It may sound strange, zucchini in a chocolate cake, vegetable, dessert. 
But it really brings the chocolate cake to the next level. 
And today I'm going to show you how to make it. 
So lets start.
The first thing is to grate the zucchini. 
Cut the tips of the zucchini, and using 
 the big holes of your grater, 
grate the zucchini. No need to peel the zucchini!
Get the best chocolate you can find - especially dark chocolate 
(get 60-70% cocoa content). 
Chop the chocolate using a sharp knife into medium pieces.  
First mix the wet ingredients. In a large bowl, add the eggs
 and beat them with the sugar (using an egg beater) 
for a few minutes until they become whitish and fluffy. 
Add the vegetable oil, 
the vanilla extract, 
and ground ginger to the egg mixture 
If you do not like ground ginger you can substitute 
with ground cinnamon or a little bit of ground cloves. 
and mix in with the egg beater for about a minute.
Now we are going to add the dry ingredients. 
Place the flour and unsweetened cocoa powder in a sifter, 
mix and sift over the egg mixture.  
Also, add the salt, baking powder, 
and baking soda to the egg mixture
Using a spatula mix in the wet and dry ingredients together.
Finally add the chopped chocolate 
and the grated zucchini to the batter.
 Mix in with the spatula until all the ingredients are well integrated.
Prepare the pan (I am using a rectangular bread 
 loaf pan - 9 inches long). 
Butter the pan, 
place parchment paper in it, 
then butter the parchment paper. 
The reason we butter the pan first is for the parchment paper to 
stick to the pan, otherwise, it would be difficult to work with it. 
Pour the batter in the pan. 
The batter will only fill half of the pan, but no worries, 
the cake will puff up when baking. 
So make sure not to fill the entire pan or the 
 cake will be overflowing in the oven!  
Bake the cake in a pre-heated oven at 
 360F / 180C for around 50 minutes.
The cake is ready when you gently touch 
 the top and it feels firm. 
If it still feels moist it means the cake needs more 
 baking time - but do not overbake it! 
Remove the cake from the pan and let it sit 
on the kitchen counter until it cools down. 
You can serve it warm or cold! 
Bon Appetit! 
