This is one of my favorite ways to turn a garden surplus into something truly delicious. If you grow zucchini, you know the midsummer dilemma: suddenly you have far more than you know what to do with. Grate it, portion it, and freeze it so you can enjoy this rich, moist cake any time of year. No one will guess there's a full two cups of zucchini hiding inside.

I bake mine in a glass 7 × 11-inch Pyrex pan. It comes out perfectly every time.

1. Preheat the oven to 350°F. Line a 7 × 11-inch baking pan with parchment paper, leaving a little overhang on the long sides for easy removal.

2. In a large bowl, whisk the eggs and sugar together until the mixture is smooth and pale yellow. While whisking, slowly stream in the melted coconut oil until fully combined. Stir in the vanilla, then fold in the shredded zucchini with a wooden spoon.

3. Add the flour, cocoa powder, baking soda, and salt. Gently mix until no dry streaks of flour remain and you have a thick, cohesive batter. Do not overmix.

4. Pour the batter into the prepared pan and smooth the top. Bake on the middle rack for 45 minutes, or until the top springs back lightly when pressed and the center no longer feels jiggly.

5. Remove from the oven and let the cake rest in the pan on a cooling rack for 5 minutes. Then use the parchment overhang to lift the cake out and place it directly on the rack to cool completely.

6. Once the cake is fully cool, make the frosting. Sift the powdered sugar and cocoa powder into a medium bowl to remove any lumps. Add the melted butter, milk, vanilla, and salt. Whisk until smooth and thick.

7. Spoon the frosting into the center of the cake and gently spread it outward with a flat offset spatula or the back of a spoon, covering the top evenly.

8. Place the frosted cake in the freezer for 15 minutes (or the refrigerator for 30 minutes) to set the icing. Slice and serve.

• The cake keeps well, covered, at room temperature for 2 days or in the refrigerator for up to 5 days.
• You can freeze unfrosted cake slices for up to 3 months; thaw and frost when ready to enjoy.