Chocolate Zucchini Cake
Ready In: 1 hr
Serves: 12
Yields: 1 cake
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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