Chocolate and zucchini are an unlikely team, but this combination really does work a treat in a cake. The zucchini gives a wonderful moistness, and adds a rich, earthy flavour – as does the coffee we’ve added into the cake, too. Plus, this recipe is a clever way to get the kids to eat vegetables without them knowing they’re eating vegetables!
Are you looking for more zucchini recipes?
Ingredients
Method
Preheat oven to moderate (180°C). Lightly grease and line a 25cm round springform pan.
In a medium bowl, using an electric mixer, beat oil, sugar and eggs together until pale. Beat in vanilla and coffee.
Sift combined flour, cocoa, soda and baking powder together into a large bowl. Stir in zucchini and choc chips. Lightly fold into oil mixture until combined.
Spoon into pan, smoothing surface. Bake chocolate and zucchini cake for 50 minutes, until cooked when tested.
Cool in pan for 5 minutes, then transfer to a wire rack to cool completely. Top with berries, dust with icing sugar and accompany with cream.
Storing tips
Store the chocolate and zucchini cake in an airtight container.
Zucchini cake variation
For a non-chocolate zucchini cake, try Julie Goodwin’s spiced zucchini cake. We also have a carrot and zucchini cake recipe.
