Zucchini chocolate cake
This cake is delicious on its own, with a smidge of butter or to make it ultra decedent, try topping it with my delicious and fluffy not too sweet buttercream icing recipe (use the espresso version 😉 🤤).
Enjoy xx!
Ingredients
- 125 grams butter softened
- 1 ⅔ cups plain all-purpose flour
- 1 ¼ cups white sugar
- ⅔ cup cocoa powder
- 1 ½ teaspoon bicarb soda
- 2 cups grated zucchini densely packed
- 2 eggs
- 1 ½ teaspoons vanilla extract or vanilla essence
- 1 cup of chopped walnuts optional
Instructions
- In a mixing bowl combine softened butter, sugar and vanilla. Beat until combined.
- Scraping down the sides of the bowl, to the butter and sugar mixture add the grated zucchini, cocoa powder and eggs, beat until just combined. Don’t worry if the mixture looks like it has ‘split’ (curdled), it will come back together once the flour has been added.
- Add the flour and bicarb to the mixing bowl. I find the flour ‘poofs’ out of the mixing bowl less if I gently fold the though the wet mixture using a spatula before I beat the mixture using the stand mixer. Beat until just combined. Be careful not to over beat, or the cake will ‘peak’ and have large cracks in the top (this is because over beating develops the gluten fibers in the flour and makes the mixture elastic rather than having a nice ‘crumb’).’
- If you’re adding chopped walnuts, stir them through now.
- Pour mixture into a lined cake tin (25cm), or equivalent loaf tin.
- Bake in a moderate oven (180°C) for 50 minutes, or until you can insert a skewer, and it comes out clean and the cake bounces back if gently pressed.
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