This is a moist but not too sweet chocolate vegetable cake that is easy to make and a great way to use up extra zucchini!
Very moist delicious cake. Changed 350g vegetable oil to 225g organic cold pressed avocado oil for a healthier choice and it came out superb ;-) - 02 Apr 2015
Easy and delicious! - 06 Mar 2015
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