Chocolate Zucchini Cake
Course: DessertCuisine: AustralianDifficulty: Easy
Servings
8
servingsPrep time
15
minutesCooking time
30
minutesTotal time
45
minutes
Cook Mode
Keep the screen of your device on
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
Directions
- 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.
Notes
- 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.
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.
Very tasty, thankyou!