RECIPES BAKING CHOCOLATE

Chocolate Zucchini Cake

Chocolate Zucchini Cake

Summary

Servings 8
Time Needed Prep
Cook
Ingredients 13
Difficulty Easy

Rating (click to rate)

3.4 based on 16 ratings.

Ingredients

  • 1/2 tsp Bicarbonate Of Soda
  • 1 1/4 cups Plain Flour
  • 1/4 tsp Salt
  • 1/4 tbsp Cinnamon
  • 1/4 cups Cocoa Powder
  • 1/4 cups Butter Softened
  • 1/4 cups Oil a light oil
  • 1/3 cups Sugar
  • 1/2 tsp Orange Rind zested
  • 1/2 tsp Vanilla Essence
  • 1 Egg
  • 1 cup Zucchini Finely grated
  • 1/4 cups Milk

Nutrition Information

Qty per
93g serve		 Qty per
100g
Energy 37.225kcalcal 40.063860017035kcalcal
Protein 1.19125gg 1.2820973336546gg
Fat (total) 1.3625gg 1.4664072336658gg
 - saturated 0.715gg 0.76952746574022gg
Carbohydrate 5.545gg 5.9678738426986gg
 - sugars 2.6375gg 2.83864152572gg
Dietary Fibre 0.55625gg 0.59867084310209gg
Sodium 32.63375mgmg 35.122471237902mgmg

Nutritional information does not include the following ingredients: Salt, Cinnamon, Butter Softened, Sugar, Egg, Milk

Please Note - Nutritional information is provided as a guide only and may not be accurate.

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.

Chocolate Zucchini Cake 1 | Stay at Home Mum.com.au

Method

  1. Sift bicarb soda, flour, salt, cinnamon and cocoa into a bowl and set aside.

  2. In another bowl, add butter, oil, sugar, orange rind and vanilla and mix well.

  3. Add the egg, then the zucchini, to the wet ingredients and mix until combined.

  4. Add the sifted dry ingredients and the milk to the wet ingredients and mix until combined.

  5. Pour into a greased or lined ring tin and sprinkle with topping (optional).

  6. Bake at 180 degrees for 30 minutes.

  7. Ice with Chocolate Icing

  8. To make individual cakes, ¾ fill patty cases and bake for 17-20 minutes.

  9. Cake is suitable to freeze. Let cool to room temperature and double wrap in plastic wrap.  Freeze for up to two months.

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Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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