Chocolate Zucchini Cake

Serves 6-8
Time 45 minutes


2 cups brown sugar
¾ cup extra virgin olive oil
2½ cups self-raising flour
3 eggs
1 tsp vanilla paste
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
½ cup cocoa
½ cup milk
Pinch salt
200g milk chocolate, chopped
4 zucchini, grated and excess liquid squeezed out

Chocolate Sauce
50g unsalted butter
¼ cup thickened cream
100g milk chocolate, chopped

Icing sugar, to garnish


Preheat oven to 160°C.

Grease and flour a Bundt or Kuglehopf cake tin.

In a large bowl, whisk together sugar, olive oil, flour, eggs and vanilla paste until creamy. Add in the cinnamon, cocoa, baking soda and baking powder, then gradually mix in the milk until everything is combined. Mixture should be quite thick.


Add a pinch of salt with the zucchini to the mixture, then stir through the chocolate. Pour the mixture into the prepared cake tin and place in the oven for 35 minutes. Check cake by sticking a skewer into the centre, and if it is still uncooked in the centre, cook for a further 10 minutes.

To make the chocolate sauce, in a small saucepan, heat the cream and butter until it comes to the boil. Turn off the heat and stir through the chopped chocolate until melted.


Once the cake has cooled slightly, remove from the tin and place on a plate. Pour the sauce over the top and dust with icing sugar to serve.