Chocolate Zucchini Cake.

Name: Chocolate Zucchini Cake.
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12 serving
Ingredients: 550 gm zucchinis; 400 gm caster sugar; 4 eggs; 125 ml oil; 125 ml milk; 2 teaspoons vanilla; 120 gm dutch cocoa; 200 gm almond meal; 120 gm gluten free flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 250 gm butter; 250 gm cream cheese; 1 teaspoon vanilla; 200 gm icing sugar; 1/2 teaspoon salt

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings
12
Calories
692 kcal
Course
Cake
Cuisine
Australian

Chocolate Zucchini Cake.

Iris Warren

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

Servings

550 gm zucchinis 3- 4, grated
400 gm caster sugar 2 cups
4 eggs extra large 70 gm
125 ml oil (like vegetable, avocado, rice bran etc)
125 ml milk what ever kind
2 teaspoons vanilla
120 gm dutch cocoa approx 1 1/2 cups
200 gm almond meal 2 cups approx
120 gm gluten free flour
1 tablespoon baking powder
1/2 teaspoon salt

Vanilla Buttercream

250 gm butter very soft unsalted
250 gm cream cheese very soft
1 teaspoon vanilla
200 gm icing sugar either pure or gluten free mixture- 2 cups
1/2 teaspoon salt

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Instructions

Oven 170 C / 340 F. Two lined greased 20 cm / 8 inch springform tins
Trim and grate the zucchini on the large side of a grater. This will make about two packed cups.
Mix the eggs, oil, vanilla, and milk well. Then mix in the sugar.
You'll need a large bowl. Sift the cocoa into the bowl. Add the gluten free flour, almond meal, salt and baking powder. Whisk together.
Put the zucchini and the egg mixture into the bowl with the dry ingredients and then mix well till combined.
Pour the mixture into the two prepared cake tins and bake for approx 60 minutes. A skewer inserted into the centre should come out clean. Cool in the tin for 10 minutes before running a knife around the inside of the tin and removing. Cool till cold. Refrigerate to cold in hot weather

Buttercream

Beat the softened butter till light and fluffy. Add the cream cheese and vanilla and beat till fluffy again. Add the sugar 1/2 cup at a time incorporating well before adding more.
Once made this can be used straight away or refrigerated till needed. Bring back to room temperate before using.