Chocolate Zucchini Cake

This is an all time favourite in our household.  The kids are none the wiser about the special ingredient.

  • 185g butter
  • 1 cup brown sugar
  • 2 eggs
  • 1 1/2 cups grated zucchini
  • 1 1/2 cups SR Flour
  • 1/4 cup cocca
  • 2 teaspoons finely grated orange rind
  • 3/4 cup of milk

Preheat the oven to 200c and line a tin with baking paper.  I have used a ring tin or a 20cm square, both work well.  Next cream the butter and sugar together, until pale and creamy, then add the eggs, mixing well.

Add the other ingredients and mix by hand until just combined.  Do Not over mix it!  Pour the mix into the tin.

Bake for roughly 50mins or until the cake pulls away from the edges of the tin.  Cool for 5 minutes in the the tin before turning out.

Ice with a rich chocolate icing.

This cake keeps well, but over summer in the frigde will stop it from turning.  It also freezes well. ENJOY!

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