Submitted by Paulene Christie
Chocolate Zucchini Cake
Serving: 20
Ingredients
- 125g soft butter
- 3/4 cup castor sugar
- 1 cup brown sugar
- 3 eggs
- 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
Instructions
- Use wooden spoon to beat sugars and butter together until creamy
- Add eggs and flour. Stir as you go along to combine well
- Add salt, cinnamon, cocoa powder and vanilla extract. Stir to combine
- Add zucchini, yoghurt and choc chips and stir to combine batter well.
- Spray your slow cooker lightly with non stick spray (just in case cake rises above baking paper)
- Line base and sides of slow cooker bowl with non stick baking paper
- Pour cake mix carefully into lined slow cooker
- (this makes a large cake so allow for it to rise - it would be too big for standard cake tin/loaf pan)
- Cook with tea towel under lid on HIGH for 1hr 50mins
- The end result was a beautiful, large, moist but fluffy cake.
- Ice if you desire but I didn't feel it needed it as it was delicious as is 🙂
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What size slow cooker would you use for this recipe? I would love to make this.
I use my 7L slow cooker
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!
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!!
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? 🙂
great cake took longer to cook but absolutely delicious thank you great way to use up excess zucchini