Go Back
PRINT

Zucchini Chocolate cake

Recipe adapted from The best of Jackie French

INGREDIENTS

  • 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

INSTRUCTIONS

  1. 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.
  2. Grease a cake tin, pour in batter; bake at 200°C for about 50 minutes or until firm.
  3. Leave for 5 minutes before turning out onto a cake rack to cool.

RECIPE NOTES

  • 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!