Chocolate Zucchini CakeThat's right - it has zucchini in it!

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.

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.

serves
8
time needed
prep cook
ingredients
13
difficulty
easy
rating (click to rate)
3.4 based on 16 ratings, click to rate

Ingredients

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


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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.

Notes

  • Ice with Chocolate Icing
  • To make individual cakes, ¾ fill patty cases and bake for 17-20 minutes.
  • 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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