Chocolate Zucchini Cake
Recipe type: lunch box
  • 113 grams butter
  • ½ cup vegetable oil
  • 1¾ cups caster sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • ½ cup sour cream
  • 2½ cups wholemeal plain flour
  • ¾ cup cocoa
  • 3 cups grated zucchini (about one large zucchini)
  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 by Planning With Kids at