Nutritional information does not include the following ingredients: Salt, Cinnamon, Butter Softened, Sugar, Egg, Milk
Please Note - Nutritional information is provided as a guide only and may not be accurate.
I made Chocolate Zucchini Cake yesterday with the kids and it is really dense and moist..
I didn’t add the topping or any icing, but they’d probably be good with cream cheese icing or something simple like that, too.
Method
Sift bicarb soda, flour, salt, cinnamon and cocoa into a bowl and set aside.
In another bowl, add butter, oil, sugar, orange rind and vanilla and mix well.
Add the egg, then the zucchini, to the wet ingredients and mix until combined.
Add the sifted dry ingredients and the milk to the wet ingredients and mix until combined.
Pour into a greased or lined ring tin and sprinkle with topping (optional).
Bake at 180 degrees for 30 minutes.
Ice with Chocolate Icing
To make individual cakes, ¾ fill patty cases and bake for 17-20 minutes.
Cake is suitable to freeze. Let cool to room temperature and double wrap in plastic wrap. Freeze for up to two months.
About Author
Jody Allen
Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less
