Those things are growing like topsy in the garden. Two questions.......the last time we were at the KAF store I bought a bag of the super dark, black cocoa. Can I use that in this recipe? Haven't used it yet and I am dying to. Second, and most important question.......Will this hold up, well wrapped, of course, in a mail box going to Afghanistan? My grandson is a Marine,currently deployed there, and I would love to bake up a couple of loaves of this to send to him. It takes a week for the FPO mail to get thru and possibly another week to ten days before mail gets trucked to his outpost. I hope you can tell me it is OK. Thanks. Hi Kathryn! First, you can certainly use some Black Cocoa in the zucchini cake, but you wouldn't want to use only Black Cocoa because of how bitter it can be: replace a few Tbs of the normal cocoa Dutch cocoa in the recipe for a deeply-hued cake! Second, I highly recommend reading from the Baking Circle entry about shipping things to APOs/FPOs. Sadly, this cake will not make it--the chocolate chips plus the moistness of the cake make it a bad option to mail. A cocoa-based cookie/firm brownie would be fine (leave out the chocolate chips!), but anything on the less-moist side would be ok. Here is the link and be sure to check the link to "Troops Wish List"--they have a section on "Desert-safe recipes": http://community.kingarthurflour.com/content/cookies-and-treats-shipping-overseas Best, Kim@KAF

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