Chocolate Zucchini Cake
"This is Jackie French's (Australian writer/TV personality/gardener) recipe, and it is delectable! I made it for myself with vanilla soy milk (I don't have regular milk) but I still used real butter (can't beat the flavour!) The hint of orange rind in the aroma and taste of this rich but light cake makes it really special."
- Ready In:
- 1hr
- Ingredients:
- 8
- Yields:
-
1 cake
- Serves:
- 12
ingredients
- 185 g unsalted butter
- 1 cup raw sugar
- 2 eggs
- 1 1⁄2 cups self-raising flour (I used a mix of 1/2 cup white flour & 1 cup wholemeal)
- 1 1⁄2 cups grated zucchini
- 2 teaspoons grated orange rind
- 1⁄4 cup cocoa
- 3⁄4 cup milk (I used vanilla soy milk, So Good brand)
directions
- Preheat oven to 200 degrees Celsius.
- Grease and lightly flour a round cake tin (I used a bundt tin).
- Cream butter and sugar together in a large bowl till light and creamy, then beat in eggs one at a time.
- Sift flour and cocoa together.
- Fold half the flour mix, half the zucchini& orange rind and half the milk into the creamed mixture, and mix till just combined.
- Repeat with remaining ingredients, and again mix till just combined.
- Place mixture into prepared cake tin.
- Bake for 50 minutes, or until cake is firm to touch and springs back when pressed by finger.
- Cool for 5 minutes in tin, then turn out onto cake rack to cool.
- Ice as required or simply enjoy as is.
- Delicious!
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RECIPE SUBMITTED BY
catxx
Brisbane
Here in Australia, we are blessed with an abundance of beautiful fresh produce, and our multi-cultural background has given us lots of wonderful tastes and styles.
I've loved food almost all my life (except for a bumpy early start...ate nothing but a slice of apple and a slice of cheese a day for my first two years!).
For me, cookbooks are a springboard - I have a taste "on my tongue", I search for appropriate inspiration and voila! something that owes a little to the book, my creativity, and whatever is in my kitchen! That said, I adore Vikki Leng's "A Vegetarian Kitchen" and travel happily through Sheila Lukin's "All Around The World Cookbook". Jamie Oliver is also a favourite, and I've just discovered the Williams-Sonoma baking books!
