Moist Chocolate Zucchini Cake
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
- Preheat the oven to 165 degrees C. Grease a 20cm x 30cm cake tin.
- Cream together butter or margarine, vegetable oil and sugar, then add the eggs, sour milk, and vanilla. Combine well.
- In a separate bowl, sift dry ingredients together. Blend the dry ingredients into the butter mixture. Add the grated zucchini and mix well.
- 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:
(143)
Reviews in English (115)
I substituted SOUR CREAM for the SOUR MILK (same amount) ... came out fantastic. - 20 Aug 2005 (Review from Allrecipes USA and Canada)
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)
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)