Chocolate Zucchini Cake with a Peanut Butter Glaze

Yummy!  Moist and chocolaty.  I made this last night and it actually is better today.  Not that I had a slice for breakfast.  No, not me.  :)

Make sure it's cooled enough before inverting the pan.  A chunk came off the top of mine.  I plunked it back on for the photo...minus the bits that fell on the floor and the dog scarfed down.  Maggie gives it two paws up!

Chocolate Zucchini Cake:

1 cup soft whole wheat flour
1 cup wheat flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 tsps baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
4 eggs
3/4 cup extra light olive oil (or other vegetable oil)
3/4 cup unsweetened applesauce
3 cups grated zucchini
3/4 cup dark or semi sweet chocolate chips

1.) Preheat oven to 350 F (175 C).  Grease and flour a 9 x 13 pan or bundt pan.

2.) Combine flours, sugar, cocoa powder, baking soda, baking powder, salt, and cinnamon.  Add eggs, oil and applesauce and mix well.  Fold in zucchini and chocolate chips.  Pour into the prepared pan.

3.) Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted into the centre comes out clean.

Peanut Butter Glaze:

4 tsp water or milk
2/3 cup icing sugar
1 Tbsp creamy peanut butter
1/2 tsp vanilla

1.) Stir together the water or milk, icing sugar, and peanut butter until smooth.  Add more water or more icing sugar to bring it to desired consistency, if necessary.