Anyone who grows their own zucchinis – or is the neighbour of someone who does – knows there’s a time when you’re inundated with the green skinned suckers. With that in mind, tuck this wonderful cake recipe into the repertoire – it’ll not only use up a couple of zucchinis, you’ll feel better about devouring that extra slice of chocolate cake. It has vegetables in it, after all!
- Makes : 1
- Prep time : 15 mins
- Cooking time : 1 hr
- 2 cups plain flour
- 380g caster sugar
- 70g cocoa powder
- 2 teaspoons bicarb soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 4 eggs
- 1½ cups vegetable oil
- 350g grated zucchini
- Preheat the oven to 180°C. Grease and line a 20 x 30cm baking tin (medium roasting size).
- In a mixing bowl, add the flour, sugar, cocoa, bicarb soda, baking powder, salt and cinnamon. Stir to combine.
- Add the eggs and oil and mix well with an electric beater.
- Fold in the grated zucchini until it’s evenly mixed through the batter.
- Pour the mix into your prepared tin and bake for 50 to 60 minutes, until a skewer comes out clean when inserted into the centre of the cake.
- Let the cake cool in the tin for five minutes before gently turning out onto a wire cooling rack.
- When completely cooled, sprinkle with icing sugar or cover with chocolate icing and decorate to your heart’s content.
- This is a fantastic sheet cake – perfect for school holidays or parties.
- The best bit about this cake is that the zucchini disappears so your kids are none the wiser to the hidden veg. So clever.
- Make sure to browse our recipe archives for more great meal ideas and treats to try.