I’m not obsessed with hidden vegetables, but that doesn’t mean I don’t sometimes hide them and see if anyone notices! If your family loves chocolate cakes, this version uses up in-season zucchinis and stays super moist with minimal oil because the zukes add a lot of liquid. I love the lack of mucking about because unlike a fritter recipe you don’t have to drain and dry the zucchini before use. I find loaf tins are great for cakes because you can cut even slices more easily and wrap them up much more efficiently for storage. However, any kind of tin will work so use what you have handy – even cupcake pans.
Chocolate Zucchini Cake
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup canola oil - any light vegetable oil will do
- 1/2 cup caster sugar
- 1/2 cup firmly packed brown sugar
- pinch salt
- 1/2 tsp cinnamon - optional
- 1/2 cup cocoa powder
- 1 cup plain flour
- 1 tsp baking powder
- 1 1/2 cups About one and a half cups of packed grated zucchini
- Preheat oven to 160°C fan forced, or the equivalent in your oven
- Spray and line a rectangular loaf tin with baking paper.
- Put the eggs, oil, vanilla, sugars, salt and cinnamon in a mixing bowl and whisk together until combined.
- Sift in the cocoa powder, flour, and baking powder. Using a spoon or spatula, lightly fold the dry mixture into the wet mixture until combined.
- Add the zucchini and mix it through.
- Pour into the tin and bake for 50-60 minutes, or until a skewer inserted into the centre comes out clean.
- Sit in the tin for five minutes, then turn upside down onto a rack to cool
- Great to eat warm, or let it cool completely and add icing.