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Super Moist Chocolate Zucchini Cake



This super easy, ultra moist, veggie containing cake is brought to us by our very own Frenchs Forest Pod Leader... SOPHIE!


Zucchini's are so delicate during spring and honestly- aside from how moist the cake is- you would never even know they were there. The sprinkle of cinnamon brings out a

very special more-ish little twist. Afternoon tea for the kids and their friends, a quick crowd pleaser to take to a picnic, or even sprinkled with few berries- you have a lovely compliment to a brunch table - sorted!


This cake stays moist, if covered, for a few days- any leftovers can be a great lunch box desert. Delicious and value-for-effort! Have to love that.


What does Sophie have to say about it? "Besides (since it has zucchini).... it HAS to be healthy for you yeah!? Eat twice as much :)"



What you need:


  • 2 cups (250g) Chef's Choice plain flour (or GF flour mix of choice)

  • 1.5 cups organic raw sugar (coconut sugar or rapadura also work, but can change the texture slightly).

  • 3/4 cup cocoa powder (or raw cacao)

  • 3 teaspoons baking powder*

  • 1 teaspoon bicarb*

  • 1/2 teaspoon salt

  • 1 teaspoon ground cinnamon

  • 4 eggs, beaten (add one extra if you are using GF Flour)

  • 3/4 cup olive oil

  • 2 cups grated zucchini, firmly packed


*Don't use if you are using a self-rising GF mix. 1 tsp baking powder may be used in this case if you like.



Method:

1. Preheat oven to 180°C

2. Grease and flour a cake or loaf tin.

3. Place the flour, sugar, cocoa, bicarb, baking powder, salt and cinnamon together in a large bowl, then stir.

4. Add the eggs and oil to the bowl, and mix well.

5. Add the zucchini and mix together evenly.

6. Pour into the prepared lamington tin.

7. Bake in the preheated oven for one hour.

8. Cool the cake and slice it into squares.

Gluten free version: If using a gluten-free flour mix- add one extra egg.






Recipe inspired by Owlet