Tuesday, December 13, 2011

Zucchini Chocolate cake

I have found the perfect way to deal with large zucchinis found lurking in the vegetable patch.  This cake is dense, moist and not too sweet…who knows it might even be slightly healthy!

 Zucchini Chocolate cake – recipe adapted from The best of Jackie French

185g butter
1 cup brown sugar
2 eggs
 1 ½ cups of grated zucchini
1 ½ cups of self raising flour, sifted
¼ cup cocoa
2 teaspoons finely grated orange rind, optional
¾ cup of milk

Cream butter and sugar; beat in eggs one at a time; gradually stir in the other ingredients.  Stir just enough to combine ingredients – don’t overbeat.  Grease a cake tin, pour in batter; bake at 200°C for about 50 minutes or until firm.  Leave for 5 minutes before turning out onto a cake rack to cool.

The original recipe suggests icing with chocolate icing but I took the easy option with this one and simply dusted it with icing sugar.  There were no complaints from the cake testers in the house!


  1. Yum Jane, what a great way to use a vegetable. Bet my troops wouldn't knock it back! Might have to get out the grater this week...

  2. thanks for sharing this recipe. reckon i can get away with calling this a 'healthy' cake cos it has zucchini in it?...what with all those extra christmas bumps and all:)

  3. hi jane..i loved the look of this cake so much that i made it yesterday with a tweak or two..and i linked the recipe back to you.. :) jane


Hello and welcome. I will try to reply to all comments eventually because I love the conversation! Jane