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13 January 2012


Thanks to Cousin Dan for the first recipe request.. having realised that I’d already done 3 zucchini dishes in a row (not to mention the zucchini based dishes I don’t blog about!), I guess it’s obvious that there are zucchini’s a plenty growing in our vegie patch, and they seem to double in size daily! However,  this is what eating seasonally is all about. (Warning: Tomatoes-a-plenty season is just around the corner) so here is another zucchini recipe folks, and this one is pretty special. You can’t actually taste the zucchini at all, just a rich, delectable, moist, moreish chocolate cake. And since there’s no butter, and lots of zucchini in this little treasure, it’s incredibly healthy for you, well, sort of. As you can see below, Miss 2 couldn’t wait to get stuck in.. Enjoy this easy and delish recipe. Serves 10

Stuff from the kitchen you will need: 1 medium mixing bowl, food processor (if don’t have, add another mixing bowl), chopping board, sharp chopping knife, spring-form cake tin, wooden spoon, 1 cup & ½ cup measurement, teaspoon, baking paper

From my Vegie Patch
350 gms x (2 cups) unpeeled grated zucchini, from about 1 1/2 medium zucchini

Other ingredients:
2 cups x plain all-purpose flour
1/2 Cup x  unsweetened cocoa powder
1 x teaspoon baking soda
1/2 x teaspoon baking powder
1/2 x teaspoon fine sea salt
180 gms x  brown sugar
1/2 cup x virgin olive oil
1 teaspoon x pure vanilla extract
3 x large eggs
160 gms x  (1 cup) good-quality bittersweet chocolate block chopped roughly into just under 1cm chunks (I Used Whitakers 72% cocoa.)
Confectioner's sugar

1.       Preheat the oven to 180°C (350°F). Grease a 25-cm (10-inch) round spring form pan or a 22-cm (8 1/2-inch) square pan.
2.       In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
3.       In food processor (or by hand with whisk and big bowl)beat the sugar and oil for 10 sec. Add the vanilla, and eggs, mixing well between each addition.
4.       In a large mixing bowl, combine the zucchini, chocolate chips, and about a third of the flour mixture, making sure the zucchini strands are well coated and not clumping too much.
5.       Add the rest of the flour mixture into the egg batter. Mix until just combined; the batter will be thick.
6.       Fold the zucchini mixture into the batter, and blend with a wooden spoon without over mixing. Pour into the prepared cake pan, and level the surface.
7.       Bake for 40 to 50 minutes for fan force/70 min no fan, until a knife inserted in the centre comes out clean.
8.       Transfer onto a rack to cool for 10 minutes, run a knife around the pan to loosen, and unclasp the sides of the pan.
9.       Serve slightly warm or at room temperature with alone or with crème fraise/natural yogurt and berries. If serving as morning/afternoon tea cake you can sprinkle with confectioner's sugar or a chocolate glaze if desired.

Accompany with a glass of Yarra Burn Sparkling, go on, you’ve just made the OMG Cake destined for stardom.

Sound track for OMG Cake: Remixed and Reimagined by Nina Simone

Recipe adaption from Clotilde Dusoulier


  1. If I pick the right dark chocolate, this becomes The OMG it's Dairy Free Cake!! Fantastic! Katinoula xxx

  2. Sounds utterly delicious. Good to see you using Kiwi chocolate.

  3. Hi Sar,
    I made this, although cooked it more as a chocolate brownie, it is divine. A real hit with the hubby and friends.

  4. Been scouring the web for a choc zucchini cake using real choc to no avail so I hit a random page and came up another New Zealander ! Yay. Thanks Sarah.