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1
Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch-square cake pan.
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2
Dust the pan with flour, tapping out the excess.
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3
Toss 1/2 cup chocolate chips with 1 tablespoon flour in a small bowl.
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4
Whisk the remaining flour, the cocoa powder, salt, baking soda and nutmeg in a medium bowl; set aside.
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5
Beat the sugar, 1/2 cup olive oil, the eggs and vanilla in a large bowl with a mixer on medium speed until smooth and pale, about 3 minutes.
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6
Add the flour-cocoa mixture; beat on low speed until combined, about 2 minutes (the batter will be thick).
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7
Add the zucchini and beat until combined, about 2 more minutes.
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8
Fold in the flour-coated chocolate chips with a wooden spoon.
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9
Transfer the batter to the prepared pan and bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
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10
Transfer to a rack and let cool completely.
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11
Make the glaze: Combine the remaining 1/3 cup chocolate chips, 1 teaspoon olive oil and the honey in a microwave-safe bowl.
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12
Microwave on medium-high power in 30-second intervals, stirring, until the chocolate is melted.
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13
Spread over the cake, then cut into pieces.
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14
Photograph by Con Poulos
