A friend recently sent this recipe to me to try because it is SO GOOD. It’s a moist, fudgy cake that you can justify is good for you because of the substantial zucchini and olive oil contributions.
For those of you who are sceptical about zucchini in a cake, fear not, the addition of zucchini just makes for a really texture and sweet taste.
Chocolate Zucchini Cake
350g/12oz self raising flour
50g/2oz cocoa powder
1 tsp mixed spice (I used 1 tsp cinnamon, 1/4 tsp nutmeg and 1/4 tsp ground allspice)
175ml/6fl oz extra virgin olive oil
275g/9.7oz raw sugar
2 tsp vanilla essence (extract)
500ml/18fl oz grated zucchini (I used 2 medium large ones), grated
70g/2.5oz toasted hazelnuts, roughly chopped
For the ganache icing
200g/7oz dark chocolate, chopped
100ml/3.5fl oz double (whipping) cream
Heat oven to 180C/350F. In a large bowl, sift and combine the flour, cocoa, mixed spice and 1 tsp salt.
In another bowl, whisk the olive oil, sugar, eggs, vanilla and grated zucchini.
Mix the wet and dry mixture until just combined, then fold in the toasted hazelnuts.
Line a 24cm cake tin with greaseproof paper, then pour in your mixture.
Cool in the tin for 10 mins, then turn onto a wire rack and leave to cool.
Bake for about 40-50 mins or until a knife inserted into the middle comes out clean.
For the icing: Place the chocolate in a bowl and bring cream to boil in a saucepan. Pour hot cream over the chocolate and stir until completely smooth and thickened.
Spread it over the cake until it’s covered and the icing starts to drip down the sides.
Serve with a cup of tea or enjoy as a pud with something more creamy like whipped cream, creme fraiche or vanilla ice-cream.