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Cakes

Zucchini Chocolate Cake

Name: Zucchini Chocolate Cake
Prep time: 20 min
Cook time: 45 min
Yield: 8
Ingredients: 115g butter or soft margarine; ½ cup vegetable oil; 1 ¾ cups Chelsea White Sugar; 2 eggs; ½ cup milk; 1 tsp vanilla essence; 2 c self raising flour; ½ tsp baking soda; ½ tsp cinnamon; ½ tsp ground cloves; ½ tsp salt; 4 Tbsp cocoa; 2 ½ cups grated zucchini; ¼ cup ground walnuts; ¼ c dark chocolate chips

4.9

Preparation

20 mins

Bake

45 mins

Difficulty

Easy

Servings

Delicious, moist zucchini chocolate cake - thanks to our recipe club member for submitting it.

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Ingredients
Method

Ingredients

115g butter or soft margarine
½ cup vegetable oil
1 ¾ cups Chelsea White Sugar
2 eggs
½ cup milk
1 tsp vanilla essence
2 c self raising flour
½ tsp baking soda
½ tsp cinnamon
½ tsp ground cloves
½ tsp salt
4 Tbsp cocoa
2 ½ cups grated zucchini
¼ cup ground walnuts
¼ c dark chocolate chips

Chelsea Products in Recipe

White Sugar

The uniform size of the...

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Reviews

30

What did you think of this recipe?

Carmen

Great use of marrow - zucchini overgrown. Yummy moist cake, much preferred to choc cake without zucchini.

Paula Kelly

Best chocolate /zucchini cake I've ever made! I iced with lemon cream cheese icing. So delicious and moist. We all kept having seconds!! Possibly don't need the chocolate chips but the ground walnuts were fab.

Merilyn

Made this cake as a birthday cake. It was Devine. Really moist and tasty. Will definitely make this one again.I iced it with a cream cheese and melted chocolate icingThank you

Amazing! So moist. Made it with dairy and gluten substitutes and it's delicious.

sally

Fabulous, lovely and moist, took it to work didn't last long

Sally

Amazing cake have made it several times, very moist. Easy to make, be sure to cream the butter oil and sugar well

Lovely crumb, better than other zucchini cake recipe I've been using for years. I made it with gluten free flour and doubled the baking powder.

ariana

good

Sue

Great moist cake .. great use for zucchini. !

Jan

Lovely moist cake and a great way to use the overabundance of zucchini from the garden.I found the recipe is good in 2 x 20cm tins, and the Chelsea rich chocolate icing is perfect on top.

Method

Preheat the oven to 165 degrees C.

Cream butter, oil and sugar.

Add eggs, milk and vanilla, and beat well.

In a separate bowl, sift dry ingredients together. Blend the dry ingredients into the butter mixture. Add the grated zucchini and mix well.

Spread the batter into the prepared cake tin. Sprinkle the top with the walnuts and chocolate chips.

Bake in the preheated oven for 45 minutes.

When cold, ice with Chelsea Rich Chocolate Icing.

Makes two average size cakes.