Nutty Zucchini Chocolate Cake

When the cupboards are bare and cake is needed…

My fridge held a lot of zucchini – but not many eggs. And I stood in need of a cake! Having tried zucchini bread and zucchini in coconut bread, I googled ‘zucchini chocolate cake’ to see what I could find.

I found this No Egg Chocolate Zucchini Cake, but because I love a wholesome cake, and I did have ONE egg (and every other zucchini recipe used 3 eggs) I made a few modifications… and came up with this scrummy Nutty Zucchini Chocolate Cake. It was a hit with a bundle of boys – especially my KitKat who has a very strong aversion to zucchini – and a great love of chocolate!

Nutty Zucchini Chocolate Cake

Ingredients;

2 cups zucchini – finely grated
1/2 cup oil
2 teaspoons vanilla
1 egg
3-4 tbsp milk
(guestimate – add more if dry.)
2 cups SR Flour
1 cup sugar
1 teaspoon salt
1/3 cup cocoa
sprinkling of shredded coconut
sprinkling of slivered almonds
1 tbsp LSA (Ground linseed, sunflower & Almond – optional)

Method:

1. Mix zucchini, oil, egg, milk & vanilla.
2. Mix dry ingredients in a separate bowl.
3. Add moist ingredients and combine. Mixture will be paste-thick!
3. Spread into 2 x round greased & lined round tins.
4. Bake at 180 degrees for 25 – 30 minutes.
5. When cool, spread one cake with jam and frosting. Sandwich cakes together and top with frosting.
6. Serve with whipped cream.

Frosting: