Why is it that zucchini bread sounds normal, but zucchini cake does not? After all, they share many of the same ingredients, like flour, sugar, eggs and vanilla. I guess it’s proof that “normal” is simply what we’re used to.

For those of you who think zucchini doesn’t belong in cake, now is the time to step out of your comfort zone with this Chocolate Zucchini Cake from Bon Appetit (1995). A dear friend has made it several times for her four young children (many of whom are, to her distress, “selective” eaters), and this is what she had to say:

“I completely fooled Chris — my toughest critic on these things. He had NO idea that zucchini was involved. We actually ate it for breakfast since the ingredients aren’t far off a quick bread. Well, double the sugar, but I used half whole wheat flour which was completely disguised as well. I’m crediting the cocoa as a neutral ingredient. Is that fair?”

In my book that’s not only fair, it’s genius. Not to mention much healthier than Duncan Hines.