A recipe that will make the whole family into zucchini lovers. This cake - covered in chocolate icing, with green coconut for grass and miniature animals - has featured at many Kiama Farmers’ Market’s anniversary celebrations.
Ingredients
2 cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
1 ½ cups vegetable oil
4 large eggs
3 cups shredded zucchini
¾ cup chopped walnuts
Directions
Preheat the oven to 175C. Grease and flour a 9x13-inch baking pan.
Mix flour, sugar, cocoa, baking soda, baking powder, cinnamon and salt together in a medium bowl.
Beat oil and eggs together and add to dry mix, stirring until just combined.
Fold in shredded zucchini and walnuts lightly.
Pour cake batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 to 60 minutes.
Cool cake completely before icing or dusting with icing sugar.
Note: If you prefer a lighter, drier cake, wrap the shredded zucchini in a clean kitchen towel or paper towels and squeeze it tightly with your hands to remove excess water.