Chocolate Zucchini Cake
(Zucchini or Courgette)"A Moist, dense cake – just great for a crowd"
Prep Time: 25-30 minutes Cooking Time: 45-60 minutes Degree of Difficulty: Medium No Servings: 20-30
1 cup of melted or creamed butter
1 cup of brown sugar ½ cup of white sugar 3 eggs 1 teaspoon of vanilla essence 1 pottle of plain yoghurt 3 cups of plain flour ¼ cup of cocoa powder 2 teaspoons of baking soda 1 teaspoon of cinnamon 1 teaspoon mixed spice 1 teaspoon salt 3 cups of grated zucchini/courgette 1 cup of chocolate chips or buttons (small) 1) Mix the butter and sugar together.
2) Beat in the eggs one at a time 3) Add the vanilla and yoghurt and beat again 4) Add sifted dry ingredients 5) Mix in the grated zucchini/courgette and finally the chocolate chips or buttons 6) Pour into a 23cm ( 9 inch) cake tin lined with baking paper or greased and floured. A removable base will make it easier to remove the cake 7) Bake for 45 – 60 minutes at 175oC or 300oF or until a skewer comes out clean 8) Leave in tin to cool before turning out onto a wire rack. |
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- This makes a large cake good for a crowd. Serve as a dessert with berries or for any occasion.
- Great for a birthday cake as the texture makes it easy to ice. Your guests will love it.
- With a rich, dense texture it keeps well wrapped in tinfoil in the fridge.
- Also very nice just sprinkled with good quality cocoa powder or icing sugar. Use a stencil for a pretty effect.
- Alternatively either ice with chocolate icing, or try a chocolate cream cheese icing or ganache for a truly decadent treat!
- Wait for the Compliments!