Chocolate Zucchini Cake
Ingredients:
1 ½ cups of sugar
75 g softened butter
6 Tablespoons of vegetable oil
1 egg
1 Tablespoon of vanilla essence
1 ½ cups of cocoa
1 tsp of baking soda
¾ cup of milk
2 medium unpeeled zucchini grated
3 Tablespoons of powdered sugar
Preheat oven to 170 Celsius (sorry Americans, you’ll have to Google the calculations), grease the base of a 20 cm round cake tin. Combine sugar, butter, and oil into a bowl. Beat until well blended. Add vanilla and egg, then beat until light and creamy. Sift cocoa, flour, and baking soda together and add in the milk. Stir in the zucchini, and turn mix into cake tin. Bake for 40 minutes. Use a toothpick to make sure it comes out clean. Let cool in cake tin. Sprinkle powdered sugar over when cool. This cake was sooo good. The mother and I made this together for afternoon tea. I can’t wait to make it for my family back home.
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