Chocolate Zucchini Cake


Chocolate Zucchini Cake


  • 125 grams butter
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 3 eggs
  • 2 1/2 cups flour
  • 1 teaspoon vanilla essence
  • 1/2 cup yoghurt
  • 1/4 cup cocoa powder
  • 2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon mixed spice
  • 1/2 teaspoon salt
  • 3 cups grated zucchini


  • Prepare a 25 cm cake tin by lining with baking paper.
  • Set oven to 170 degree Celsius.
  • Beat the butter with the sugars until light and creamy. Do not hurry this step.
  • Add the eggs one at a time with a spoonful of the measured flour to prevent the mixture from curdling. Add the vanilla and yoghurt and mix well.
  • Sift the dry ingredients together then mix until partly combined with the egg mixture. Add the zucchini. Do not overmix.
  • Turn into prepared tin. Bake at 170 for 45 minutes, or until a skewer comes out clean when poked into the cake. Cool in tin for 10-15 minutes, then turn out onto cake rack. When cold, icing with a cream cheese icing.
  • Chocolate Cream Cheese Icing: Beat together 250 grams cream cheese, 1 T cocoa, ½ teaspoon vanilla essence, 1 T softened butter and enough icing sugar to get spreadable consistency (approx. ½ - ¾ cup).