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Chocolate Zucchini Cake

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“This is Jackie French's (Australian writer/TV personality/gardener) recipe, and it is delectable! I made it for myself with vanilla soy milk (I don't have regular milk) but I still used real butter (can't beat the flavour!) The hint of orange rind in the aroma and taste of this rich but light cake makes it really special.”
READY IN:
1hr
SERVES:
12
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  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!

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