Chocolate Zucchini Cake – a delicious recipe with butter, sugar, eggs, flour, zucchini, orange rind. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 200 degrees Celsius.
2
Grease and lightly flour a round cake tin (I used a bundt tin).
3
Cream butter and sugar together in a large bowl till light and creamy, then beat in eggs one at a time.
4
Sift flour and cocoa together.
5
Fold half the flour mix, half the zucchini& orange rind and half the milk into the creamed mixture, and mix till just combined.
6
Repeat with remaining ingredients, and again mix till just combined.
7
Place mixture into prepared cake tin.
8
Bake for 50 minutes, or until cake is firm to touch and springs back when pressed by finger.
9
Cool for 5 minutes in tin, then turn out onto cake rack to cool.
10
Ice as required or simply enjoy as is.
11
Delicious!
817
kcal
Calories
45
g
Fat
94
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 185 g unsalted butter, 1 cup raw sugar, 2 eggs, 1 1/2 cups self-raising flour (I used a mix of 1/2 cup white flour & 1 cup wholemeal), and more.
Yes, Chocolate Zucchini Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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