Zucchini Chocolate Cake
The best way to sneak zucchini into your diet. Healthy, moist and so delicious chocolate cake!
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Servings
Ingredients
- 2 and ½ cups plain flour all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 2 tsps baking powder
- 1 teaspoon salt
- 2 large eggs at room temperature
- 1 and ¾ cups caster sugar granulated sugar
- ½ cup oil
- ½ cup milk
- 2 cups grated unpeeled zucchini
Instructions
- Preheat oven to 180 C. Line a 9” cake pan with parchment paper.
- Sift flour, cocoa powder, baking soda, baking powder and salt into a large bowl. Set aside.
- Whisk together eggs, sugar and oil in a large bowl. Add half of the flour mixture into the egg mixture. Beat for 1 minute. Add rest of the flour and milk. Beat again for 1-2 minutes, or until combined.
- Fold in grated zucchini. Pour into prepared pan, and bake for 1 hour or until a skewer inserted into the center of the cake comes out clean. Allow to cool in the pan for about 10 minutes before turning it onto a wire rack to cool completely.
Nutrition
Serving: 1g | Calories: 89kcal | Carbohydrates: 3g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Cholesterol: 24mg | Sodium: 199mg | Fiber: 1g