We’ve been knee-deep in zucchinis for a while now. The glut began before the tomatoes ripened, and it continues to surprise us with over-sized veggies most days. It’s a nice problem to have. Only about half of us actually like eating zucchini on it’s own, so to stay on top of the glut, we’ve been experimenting with zucchini kasundi recipes - we’ve not found a total favourite yet, but have a couple that will clear your sinuses if you’re brave! And we’ve returned to old favourites like pickled zucchinis, spiced zucchini soup (fabulous with fresh bread on autumn evenings, and a great glut-buster), and our favourite, zucchini chocolate cake.
This is our go-to zucchini chocolate cake recipe. It’s a quick mix recipe that makes a large amount of cake to share for a group, or to supply hungry kids with snacks for up to a week (it may depend on how hungry!). The cake keeps moist in an air-tight container on the bench for a few days, or can be stored in the fridge for up to a week, or frozen if longer storage is needed.
The olive oil adds depth of flavour that prevents the cake from being overly sweet. If you prefer a milder flavour, another vegetable or seed oil like sunflower oil might be a good replacement. The cake is dairy free and can be made gluten free with the alternative mentioned below. We haven’t tried an egg replacement so it’s not vegan, but let us know if you find a method that works for you! You can also add your favourite nuts or seeds to the cake, and ice it if you like.
Like all our recipes, we recommend you experiment and have fun finding what works best for you!
2 cups (250g) plain flour
3/4 cup cocoa powder (or raw cacao)
3 teaspoons baking powder
1 teaspoon bicarb
1/2 teaspoon salt
1 teaspoon ground cinnamon
4 eggs, beaten
3/4 cup olive oil
1. Preheat oven to 180°C
4. Add the eggs and oil to the bowl, and mix well.
5. Add the zucchini and mix together evenly.
6. Pour into the prepared lamington tin.
7. Bake in the preheated oven for one hour.