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.
1 1/2cupsAbout 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.
Keywords: cake, Chocolate, recipe, zucchini
I’m Bec – a journo, mum, educator, foodie and formerly fussy kid. If you’re a working mum of school-aged children, or anyone who’s time-poor and sick of crappy mealtimes, I’m here to help. Save recipes and games, join events, order my book… and start enjoying your own damn dinner!