Hiding vegetables in a chocolate cake may seem deceitful, but actually it’s very clever. The zucchini is pretty flavourless so you don’t taste it. What it does is provide that extra moistness that could have come from adding more fat.
1/2 cup caster sugar
1/2 cup firmly packed brown sugar
1/2 cup neutral oil
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 cup cocoa powder
1 cup plain flour
1/2 tsp baking powder
1 tsp baking soda
1 1/2 cups firmly packed grated zucchini (about 4 small zucchini)
Preheat oven to 180°C. Grease and line a loaf tin with baking paper.
Place the sugars, oil, vanilla, eggs, salt and cinnamon in a mixing bowl.
Whisk together until combined. Sift in the cocoa powder, flour, baking powder and baking soda.
Using a rubber spatula, fold the dry mixture into the wet mixture until just combined. Add the grated zucchini and stir through.
Pour the mixture into the prepared loaf tin and bake for 50-60 minutes, or until a skewer inserted into the centre comes out clean.
Kristy is a mother of three who loves feeding her family wholesome, nutritious and above all delicious food. She has her own food blog called The Life She Made where she posts family style recipes and talks about life as a stay-at-home mother.