Chocolate and Zucchini Cake

    50 minutes

    This recipe is a great way of getting kids to eat more vegetables and children seem to love it. Pumpkin or squash can be substituted in the same quantities for zucchinis.

    47 people made this

    Serves: 12 

    • 120g butter, softened
    • 125ml sunflower oil
    • 100g caster sugar
    • 200g soft brown sugar
    • 3 eggs, whisked
    • 130ml milk
    • 2 3/4 cups (340g) plain flour
    • 2 teaspoons baking powder
    • 4 tablespoons cocoa
    • 450g zucchinis, peeled and grated finely
    • 1 teaspoon vanilla

    Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Preheat the oven to 190 degrees C. Line a 20x35cm baking tin with baking paper.
    2. Mix the butter, oil and both sugars together until light and fluffy. Gradually add the eggs one at a time and then the milk until mixed thoroughly.
    3. Sift the dry ingredients together and fold into the mixture.
    4. Stir in grated and peeled zucchinis and vanilla then spoon into baking tin.
    5. Bake for 35 to 45 minutes. Cut into squares whilst still warm.

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    Reviews in English (23)


    ..wonderful...made muffins from the mixture that would not fit in my tin...would make muffins with this recipe  -  23 Nov 2011


    Never made a zucchini cake before and this one was absolutely delicious. It was moist, fluffy and light. Makes a huge cake.  -  04 Jan 2018


    Used different ingredients. I added 1 teaspoon of mixed spice which added a lovely warmth to taste  -  03 Sep 2010  (Review from Allrecipes UK & Ireland)