October 21, 2015
1 hr 50 mins
2 hrs 5 mins
125g soft butter
3/4 cup castor sugar
1 cup brown sugar
2 and 1/3 cups SR flour
1/4 tsp salt
1 tsp cinnamon
1/4 cup cocoa powder (I used dark)
1 tsp vanilla extract
3 cups grated zucchini
1/2 cup of natural pot set Greek yoghurt
1 cup chocolate chips
1Use wooden spoon to beat sugars and butter together until creamy
2Add eggs and flour. Stir as you go along to combine well
3Add salt, cinnamon, cocoa powder and vanilla extract. Stir to combine
4Add zucchini, yoghurt and choc chips and stir to combine batter well.
6Spray your slow cooker lightly with non stick spray (just in case cake rises above baking paper)
7Line base and sides of slow cooker bowl with non stick baking paper
8Pour cake mix carefully into lined slow cooker
9(this makes a large cake so allow for it to rise - it would be too big for standard cake tin/loaf pan)
10Cook with tea towel under lid on HIGH for 1hr 50mins
12The end result was a beautiful, large, moist but fluffy cake.
13Ice if you desire but I didn't feel it needed it as it was delicious as is :)
Submitted by Paulene Christie
July 17, 2018
It shouldn’t be??
Ours was a fluffy cake consistency when we cook it as you can see in pic?
Perhaps needed longer still for your cooker? 🙂
Made this today. Took around 30mins longer than stated (did it in my Sunbeam SecretChef)
Cake is more pudding-like consistency than cake, but tastes great!!
February 1, 2018
This took a little longer to cook than set time, in my 5litre Crock Pot, but it is delicious! You wouldn’t know the zucchini is in it!
December 11, 2017
I use my 7L slow cooker
December 8, 2017
What size slow cooker would you use for this recipe? I would love to make this.
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