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!
Recipe adapted from The best of Jackie French
- 185 g 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!