Moist Chocolate Zucchini Cake

    Moist Chocolate Zucchini Cake

    (135)
    3saves
    1hour


    129 people made this

    A family favourite this chocolate cake recipe uses zucchini keeping it moist. There are a few other ingredients that make it special too like cinnamon, cloves and walnuts.

    Ingredients
    Serves: 18 

    • 115g butter
    • 1/2 cup (125ml) vegetable oil
    • 1 3/4 cups (350g) white sugar
    • 2 eggs
    • 1/2 cup (125ml) sour milk
    • 1 teaspoon vanilla essence
    • 2 cups sifted self raising flour
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon salt
    • 4 tablespoons unsweetened cocoa powder
    • 2 1/2 cups grated zucchini
    • 1/4 cup (20g) ground walnuts
    • 1/4 cup (40g) dark chocolate chips

    Directions
    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Preheat the oven to 165 degrees C. Grease a 20cm x 30cm cake tin.
    2. Cream together butter or margarine, vegetable oil and sugar, then add the eggs, sour milk, and vanilla. Combine well.
    3. In a separate bowl, sift dry ingredients together. Blend the dry ingredients into the butter mixture. Add the grated zucchini and mix well.
    4. Spread the batter into the prepared cake tin. Sprinkle the top with the walnuts and chocolate chips. Bake in the preheated oven for 45 minutes.
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    Reviews and Ratings
    Global Ratings:
    (135)

    Reviews in English (134)

    by
    80

    I substituted SOUR CREAM for the SOUR MILK (same amount) ... came out fantastic.  -  20 Aug 2005  (Review from Allrecipes USA and Canada)

    by
    76

    Great recipe!! Skipped out on the nuts, used buttermilk instead of the sour milk. ALso baked in 2 9x5 loaf pans. Tip: Grease pan(s) with butter/ shortening and then dust with cinnimon and sugar. Gives the crust a nice sweet flavor!!  -  01 Jan 2005  (Review from Allrecipes USA and Canada)

    by
    54

    great recipe. I mixed the chocolate chips and nuts into the batter with the zucchini also i am not a big fan of cloves so i only used about 1/4 tsp and I baked it in a bunt pan at 350 for 45 min. this is a very moist cake and the flavor is excellent not to sweet just right.  -  05 Sep 2005  (Review from Allrecipes USA and Canada)

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