I made Chocolate Zucchini Cake yesterday with the kids and it is really dense and moist, I didn’t add the topping or any icing, but they’d probably be good with cream cheese icing or something simple like that, too.
Sift bicarb soda, flour, salt, cinnamon and cocoa into a bowl and set aside. In another bowl, add butter, oil, sugar, orange rind and vanilla and mix well. Add the egg, then the zucchini, to the wet ingredients and mix until combined. Add the sifted dry ingredients and the milk to the wet ingredients and mix until combined.
Pour into a greased or lined ring tin and sprinkle with topping (optional). Bake at 180 degrees for 30 minutes.
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Recipe from Stay at Home Mum’s Food Editor, Cassy Billingsley