Preheat oven to 180 degrees C. Grease and flour a 20x30cm baking tin.
In a medium bowl, stir together the flour, sugar, cocoa, bicarb, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared tin.
Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the centre comes out clean. Cool cake completely before icing with your favourite icing.
Lovely recipe but I cut the oil down to one cup. It was still a very moist cake. Also, to avoid a possibly bitter cake I peeled the green off half of my zucchini. Finally, the batter seemed dry so I let it sit for 10 minutes before pouring into the tin. This gave the zucchini time to release it’s water into the batter then I gave it a final mix and into the tin it went. It turned out delicious.
12 May 2018