I've always been a little skeptical about cooking vegetables in desserts - even carrot cake is a little dodgy in my view, but I've been assured that you can't taste the zucchini in cake. So I did a search and came up with this rather luscious sounding recipe on the aptly named Zucchini & Chocolate website. Since allergy boy and vegan girl are away from home I thought I'd whip up a chocolate cake using real butter, eggs, cocoa and dark chocolate and see if it's enough to hide the squash.
The result - absolutely frickin' gorgeous. Rich, moist, chocolaty and not a trace of zucchini to be found - it's just melted into the cake. I made a powdered sugar glaze to top it with but it's kind of gilding the lily. It doesn't need anything else.
[Sorry no pictures but Evie has my camera in DC - maybe next time]