Chocolate Zucchini Cake

Grated zucchini adds richness and moistness to this great bundt cake recipe.

Technically, zucchini is actually an unripened fruit, which explains its unusual occurrence in baking. Its mild unassuming flavour makes it ideal for many culinary uses, both sweet and savoury.

In New Zealand and Britain it is commonly known as the courgette.

Chocolate Zucchini Cake Recipe

INGREDIENTS:

2½ cups (355 gm/12½ oz) white flour

4 tbsp (60 ml) cocoa powder

1/2 tsp (3 ml) baking powder

1/2 tsp (3 ml) ground cinnamon

1 tsp (5 ml) baking soda

1/4 cup (65 gm) butter

1/2 cup (125 ml) oil

1¾ cups (420 gm) white sugar

2 large eggs

1 tsp (5ml) vanilla extract

1/2 cup (125 ml) buttermilk

2 cups (500 ml) grated zucchini (packed)

1/2 cup (125 ml) chocolate chips

METHOD:

Heat oven to 325°F or 160°C.

Grease and flour a bundt pan, or a 13x9x2" baking pan. (33x23x5 cm)

Sift together the flour, cocoa, baking powder, cinnamon and baking soda, and set aside.

Cream butter in a large mixer bowl with the sugar and oil, add eggs, milk and vanilla and beat until smooth and fluffy.

Gradually add the flour mixture, beating until smooth.

Stir in the grated zucchini and the chocolate chips.

Pour into the baking pan and cook for 45 - 50 minutes until a toothpick inserted in the middle comes out clean.

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