Chocolate and Zucchini Cake

A close cousin of mine has changed her cooking completely since her Thermomix purchase all in aid of better nutrition of her 3 gorgeous children.  We visited them today (much to my kids delight) and  when I saw her children who are often a little veggie phobic asking for more Chocolate and Zucchini Cake I giggled inside with glee!

Chocolate Zucchini Cake

This cake is based on the Zucchini Loaf in “A Taste of Vegetarian” Thermomix book and makes 2 loaves which are quiet moist, keep well and can even be frozen.  They are handy when you have a busy social calendar (like us this weekend!) as they’re quick, easy and somewhat healthy for the kids.  The first time we made half as per the book then added good quality cocoa to the other half.  A winner by far as everyone thinks they’re eating a delicious, moist chocolate cake with little idea of the green goodness that’s packed inside them.

The original Zucchini Cake and the Chocolate version

While the original recipe used 350g of raw sugar I find that 200g and a little honey is plenty for the 2 loaves.  You could leave the walnuts a little coarser but I find when you’re trying to disguise the goodies a little finer helps.  Anyway, just grab some in season zucchini, from the garden if you can and bake it!

Chocolate and Zucchini Cake

100g walnuts

300g zucchini cut into 3cm chuncks
3 free range eggs
200g raw sugar
20g honey
250g grapeseed oil
2 tsp vanilla
370g plain flour
1 tsp bicarbonate of soda
2 tsp baking powder
2 tsp cinnamon
Pinch sea salt
3 tbls good quality cocoa powder

• Preheat oven to 180° and grease and line 2 loaf pans with baking paper

• Place walnuts into Thermomix bowl and set dial to closed lid position and pulse by pressing Turbo button 3 times for 1 second each then set aside

• Place zucchini in bowl and chop for 4 seconds on speed 4 and set aside

• Place eggs, sugar, oil and vanilla into bowl and blend for 20 seconds on speed 4

• Add all remaining ingredients including zucchini and walnuts and mix for 10 seconds on speed 3 in Reverse

• Pour into loaf tins and bake for 50 minutes or until a skewer comes out clean

Enjoy!