This Chocolate Zucchini Cake is amazing! Delightfully moist and deliciously chocolately! I adored it and so did 3 of the 5 kids. The other two wouldn’t go near it which was disappointing. But I will definitely make it again and just make sure I bake something else that week so the kids have a choice.
I loved it with a cup of tea for a morning snack!
Chocolate Zucchini Cake
Ingredients:
- 113 grams butter
- 1/2 cup vegetable oil
- 1 3/4 cups caster sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup sour cream
- 2 1/2 cups wholemeal plain flour
- 3/4 cup cocoa
- 3 cups grated zucchini (about one large zucchini)
Method:
1. Preheat the oven to 175 °C. Line a 25cm spring form tin with baking paper.
2. Grate the zucchini (keep skin on).
3. Add to a large mixing bowl chopped butter, oil, sugar, vanilla, baking soda, baking powder, and salt.
4. Using an electric beater, beat for a couple of minutes until the mixture is light and smooth.
5. Add one egg and beat again.
6. Once the egg is well mixed, add the second egg and beat again.
7. Add the sour cream and the flour to the bowl and stir in with a spoon.
8. Sift in the cocoa and stir again.
9. Add the zucchini and gently combine.
10. Pour batter into the cake tin.
11. Bake the cake for 40 to 45 minutes. Test with a skewer in the centre of the cake to check if it is done.
12. Allow the cake to sit in the tin for 5 minutes before removing to a rack to cool completely.
Recipe adapted from here.
Our Family Menu Plan For This Week.
Day Meal Type | Sat Self Serve | Sun Meat and Veg | Mon Slow Cooker | Tue Pasta | Wed Soup | Thu Left Overs | Fri Fun Night |
|---|---|---|---|---|---|---|---|
| Week Starting: 8th Sept | Chicken Wings, Baked Potatoes and Corn | Roast Chicken and Veg Baking: Quinoa Snack Balls | Slow Cooker Risotto | Pasta with Chicken and Spinach | Left Overs | Rice Paper Rolls |
If you are looking for further recipe inspiration, check out my complete list of Family Friendly Recipes. You might like to also check out Planning With Kids Menu Planning App.
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- Generate the shopping list for all the meals selected.
- Modify the shopping list to check off items you already have at home.
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The most popular recipes from the blog have been included and more will be added on a weekly basis. The app will notify you when new recipes have been added, so you will be able to deliver plenty of variety in your family’s menu plans. Each recipe lists the ingredients required, easy to follow instructions and a photo from the blog.
So recently I have cooked with chocolate and beetroot and now chocolate and zucchini – what veggies have you mixed in a choc muffin or cake?
12 comments...read them below or add one
Yum yum yum! I often make zucchini cake, but have never added chocolate. This looks fantastic. I’ve always thought it is quite funny how a vegetable can turn into such a delicious cake. Have Pinned this to my Easy Family Dinners board too (we sneak a dessert or two in as well).
Thanks for sharing it Rachel!
I also often make a Chocolate Zucchini Cake (or make it into muffins – good for school lunchboxes). Mine doesn’t have sour cream so I find it a bit easier ingredients-wise.
In case you’re interested, here’s the recipe:
2 cups flour (I use S/R & leave out the baking powders)
2 tsp baking powder
1 tsp salt
1/4 tsp baking soda
1/2 cup cocoa
1 cup oil
1 1/2 cups sugar
3 eggs
2 cups grated zucchini (or carrot)
2 tsp vanilla
1 cup walnuts, optional (I use pecans)
1 cup chocolate chips, optional
Mix above ingredients well with wooden spoon.
Bake at 180°C, 40-50 mins or until skewer comes out clean.
Will make 2 medium size loaves or 24 muffins.
Thanks for sharing your recipe Gail. Wil give it a try making muffins.
Nic
Re your kids who wouldn’t go near it – the trick is not to tell them it’s choc zucchini cake! Just tell them it’s choc cake, they’d never know. You can then decide if and when to tell them the full truth after they’ve eaten it and demanded seconds…
Be still my beating heart. I must try this recipe, and shall! And won’t mention the zucchini to the kids.
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Dear wonderful lady, I had to drop in and say thank you – its a ‘planning with kids’ day today =I baked this cake this morning, for morning tea, YUMMO! totally as you say moist, and good. I used raw cacao powder which I had in cupboard from health shop so even more antioxidants in there – but overall, a healthier yummy cake. And now thanks to your App I just cooked Chicken Stirfry with Seasonal Veges as I am going out to the theatre tonight, so its afternoon dinner cooking – so yummy and simple I love it and am trying not to eat too much for afternoon tea. Anyway I appreciate your work & ideas so much; they make my mojo return (got the
post-holiday (NZ) and now its school holiday and I am adjusting to QLD time and climate again slump!) Theresa V
Thanks so much Theresa, love hearing the content on the blog and the app is useful – it is my main aim!
Enjoy the hols!
Nic
Just about to make…can’t wait…
113 g butter?
Yes that is a converted amount of butter which would be 1/2 cup (american).
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