Yes, Most of you may think what on earth! A chocolate zucchini cake! Well yes, and it is totally awesome!  We promise your children won’t know, it hides so ridiculously well!  You could make these into muffins too and add some icing. Simply use our basic icing recipe.

This freeze really well and will store in an air-tight container for 3-4 days.

Related recipe: vanilla bean paste (you really need to make this!)

February 20, 2018
  • 5m
  • 40m
  • 45m
  • 1

Ingredients

  • 100 g butter
  • 100 g brown or rapadura sugar
  • 1 tsp. vanilla bean paste
  • 2 tbsp. cacao powder
  • 2 egg
  • 350 g self-raising flour
  • 100 g milk
  • 200 g zucchini

Instructions

Thermal Cooking Method

  1. Preheat the oven to 160C and line a cake tin with baking paper
  2. Peel the zucchini (optional if you want to hide the green) then chop in 3 pieces. Add to the mixing jug and chop for 5 seconds/speed 5. Scrape the sides and repeat.
  3. Add all remaining ingredients (make sure butter is soft) and mix 10 seconds/speed 5.
  4. Poor into prepared tin and cook for approx 40 mins or until a skewer inserted comes out clean.
  5. Allow cake to cool on a wired rack and ice once completely cold using our basic icing recipe.

Traditional Cooking Method

  1. Preheat the oven to 160C and line a cake tin with baking paper
  2. Peel the zucchini (optional if you want to hide the green) and grate on the fine setting.
  3. Add all remaining ingredients (make sure butter is soft) to a bowl and stir together well.
  4. Allow cake to cool on a wired rack and ice once completely cold using our basic icing recipe.
  5. Poor into prepared tin and cook for approx 40 mins or until a skewer inserted comes out clean.

Nutrition

  • 8