Possibly the best chocolate cake ever, this is a great way to use up excess zucchinis when there is a glut, which despite my best efforts to only plant what we need tends to be every year!
I love chocolate zucchini cake and so do the kids and the chocolate colours the cake so they cant even see that there is anything green in it, however, at this time of year my favourite would have to be white chocolate tromboncino cake.
Alternative….White Chocolate Tromboncino Cake
Use the recipe below and simply substitute tromboncino for zucchini and white chocolate for normal chocolate.
If you don’t know about tromboincinos and what an amazing vegetable they are, read https://sophiespatch.com.au/2019/04/06/favourite-vertical-vegies/ I still have some in my cellar which were harvested last May and have stored for 10 plus months, hopefully they will last till I put the next batch into storage this May. This really is such a versatile vegetable – I love the fact I can have zucchini from my garden all year round.
PS if you are worried about how large they are, you can cut them into large sections and they will store in the fridge for at least a month too.
½ cup butter (125g)
1¼ cups sugar
1 teaspoon vanilla extract
4 tablespoons grated chocolate (about 100g)
½ cup milk
2½ cups plain flour
½ teaspoon ground cinnamon
½ teaspoon salt
1 teaspoon bicarbonate soda
2 cups grated zucchini
Preheat oven to 180°C
- Cream butter, sugar and vanilla until smooth and creamy.
- Add eggs one at a time, beating well to combine.
- Melt the chocolate in the milk, and add to the egg mixture.
- In a separate bowl, sift together the dry ingredients – flour, cinnamon, salt and bicarbonate of soda.
- Slowly beat into the egg mixture and blend well.
- Stir in zucchini and mix well.
- Pour into greased and lined 23cm x 30cm greased pan and bake for 40–45 minutes or until skewer inserted into the centre comes out clean.