22 January 2013

Zucchini Chocolate Cake


This is another one of those sneaky treats that increases your family's vegetable consumption without them knowing. It's also a great way to use up those excess zucchini that seem to be in every garden at this time of year.

Ingredients:
125g butter
1 cup brown sugar, firmly packed
1/2 cup white sugar
3 large eggs
1 tsp vanilla extract
1/2 cup plain yogurt 
2 1/2 cups plain flour
3 cups grated zucchini (about 2 large zucchini)
1/4 cup cocoa
2 tsp bicarb soda
2 tsp cinnamon
1/2 cup choc chips

Method:
Pre-heat oven to 175 degrees Celsius. Grease and line a 25 cm square cake tin. Beat softened butter, brown sugar and white sugar until light and creamy. Add eggs, vanilla, yoghurt and 1/2 cup of the flour, then mix in grated zucchini. Sift in remaining flour, cocoa, bicarb and cinnamon. Stir gently, then pour into the pan. Sprinkle with choc chips. Bake for 45 minutes, or until centre feels firm and a skewer comes out clean.

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