Easy Chocolate Zucchini Cake

    Easy Chocolate Zucchini Cake

    (37)
    3saves
    1hour15min


    37 people made this

    This chocolate zucchini cake is wonderful by itself but even better topped with cream cheese icing. It's a simple recipe to put together.

    Ingredients
    Makes: 1 cake

    • 2 1/2 cups plain flour
    • 2 1/2 teaspoons baking powder
    • 1 1/2 teaspoons bicarb soda
    • 1 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1/2 cup cocoa powder
    • 125g butter
    • 1/4 cup vegetable oil
    • 2 cups white sugar
    • 3 eggs
    • 1 teaspoon vanilla essence
    • 2 cups grated zucchini
    • 1/4 cup (65ml) milk

    Directions
    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Preheat oven to 180 degrees C. Grease and flour a 22x33cm baking tin. Sift together the flour, baking powder, bicarb soda, salt, cinnamon and cocoa powder. Set aside.
    2. In a large bowl, cream together the butter, oil and sugar until light and fluffy. Beat in the eggs one at a time then stir in the vanilla. In a small bowl, combine grated zucchini with milk. Beat in the flour mixture alternately with the zucchini mixture. Pour batter into prepared pan.
    3. Bake in the preheated oven for 55 to 60 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow to cool.
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    Reviews and Ratings
    Global Ratings:
    (37)

    Reviews in English (37)

    by
    41

    Should be in the Top 10, in my opinion ! As promised, delicious, rich and moist. Willingly accepts another 1/2 cup zucchini when the garden is bountiful ! I use a Bundt pan, and substitute an icing sugar/milk mixture to drizzle over the top when almost cool. A chocolate lover's fantasy come true. Starting to salivate just thinking about it !  -  15 Sep 2005  (Review from Allrecipes USA and Canada)

    by
    32

    Excellent recipe. I don't measure the zucchini though.... i just choose 2 large zucchini's and grate them and voila... the moistest cake ever. If you want a really smooth taste to the cake you can subsitute a cup of the white sugar with icing sugar (can be done with most recipes) and it really gives it that "melt in your mouth" taste. I love this recipe and it goes really well with cream cheese icing OR with a dollop of whipping cream / cool-whip on top. I'm using this recipe to make cup-cakes for my child's 1st birthday next week. At least she will get a bit of veggies in the sweet too! Happy Baking!  -  06 Jun 2008  (Review from Allrecipes USA and Canada)

    by
    27

    This cake tasted fine but I have had moister zucchini cakes. I also almost forgot to add the cocoa because it was in the list of ingredients but not in the instructions.  -  14 Sep 2003  (Review from Allrecipes USA and Canada)

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