It’s that time of year, when the garden is bursting with zucchini! Well, we have an absolutely delicious idea for what to do with some of that zucchini: chocolate chip zucchini cake. It’s so simple to make, and you have to try this rich, moist chocolate cake with a glass of Demi Sec Rosé. It’s …. well … it’s so hard to describe just how amazing we find this pairing. You really need to try it for yourself.

Chocolate Chip Zucchini Cake

1 pkg. chocolate fudge cake mix
1 small pkg. chocolate fudge instant pudding mix
1/2 c. cooking oil
1 c. milk
1/2 tsp. baking powder
3 eggs
1 pkg. chocolate chips
2 c. fresh zucchini (grated)

Mix all of the above together in a large bowl. Blend well. Bake in an angel food cake pan*, greased and floured at 350 degrees for 1 hour or until it tests done. You can add frosting once the cake is cooled, but it really is delicious by itself.

* You can also bake it in a 9 x 13 pan, but it may not take quite an hour

Gluten-free option: Use King Arthur gluten-free chocolate cake mix instead of the regular chocolate fudge cake mix. The cake does not rise quite as much, but it still tastes wonderful.