I’ve been wanting to write about our friend Clotilde Dusoulier’s book Chocolate & Zucchini: Daily Adventures in a Parisian Kitchen for a few weeks now, but wanted to make sure I did it justice. This weekend, I finally had the time to dive in and cook up one of the recipes in the book — not just any recipe, but the one that sort of started it all, Chocolate & Zucchini Cake (or Gateau Chocolat & Courgette). At first, you may not think those two ingredients belong together, but the zucchini makes the cake amazingly moist and gives you an excuse to eat an extra slice (eat your veggies!). I followed the recipe in the book (which is just slightly different than the one the blog) except instead of using a spring-form pan, I poured the batter into a bundt pan. I opted to use olive oil, instead of butter in the recipe (Clotilde offers the option) and didn’t miss it all. I noticed the blog recipe says you can use whole wheat flour, which I will use next time, just to up the good-for-you quota. But I must say that Clotilde gets four stars for this baby — this cake is amazing! I brought it to work and my co-workers were duly impressed. Even that cat was tempted (as you can see from the photo) though I managed to keep him away. I heartily recommend you buy the book and make the cake! — Angela M.