Delicious Zucchini Chocolate Cake
A moist and rich chocolate zucchini cake recipe. A great way to use up any surplus zucchini's over the summer!
Ingredients
- 250 g (2 cups) plain flour
- 77 g (¾ cup) natural cocoa powder
- 400 g (2 cups) white sugar
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 125 mls (½ cup) flavourless oil (e.g. canola, rice bran etc.)
- 125 mls (½ cup) plain yoghurt (or buttermilk)
- 3 eggs
- 1 teaspoon vanilla
- 350 g (3 cups) zucchini, grated
Instructions
- Preheat oven to 180C (355F) and line two round 20cm (8 inch) cake tins with baking paper.
- In a large bowl, sift flour, cocoa powder, sugar, cinnamon, baking powder, baking soda and salt and whisk to combine well.
- In a smaller bowl, mix oil, yoghurt (or buttermilk), eggs and vanilla until combined. Fold into the flour mixture until nearly combined then add zucchini and continue to fold until just combined.
- Spoon batter into prepared tins (making sure there is an even amount in each tin )and bake for 35-40 minutes or until the cake comes away from the sides of the tin and a skewer comes out clean when inserted.
- Ice with desired icing (I love using my white chocolate buttercream with this cake).