The Food Room

"I'm so making this cake!"

 Chocolate Zucchini Cakes

 [12 muffins or 1 large cake]

Ingredients:

2 cups self-raising flour

¾ cup cocoa powder

1 teaspoon espresso powder

½ teaspoon salt

1 cup vegetable oil

1 cup castor sugar

¾ cup brown sugar

4 eggs

1/3 cup sour cream

2 teaspoons vanilla extract

2 zucchinis grated

1 cup chocolate chips

Method:

• Preheat oven to 180oC and line 12-hole muffin tin.
• Whisk the flour, cocoa powder, espresso powder, chocolate chips and salt together in a large bowl.
• In your metal bowl from your electric mixer with the paddle attachment, beat the oil, castor sugar, brown sugar, eggs, sour cream, vanilla and zucchini together until combined.
• Pour the wet ingredients into the dry and using your spatula combine until the batter is thick. 
• Distribute batter evenly into the muffin cases and bake for 20-25 minutes or until the cakes are cooked through.

Serving suggestion:

Allow cakes to cool completely before topping with chocolate or vanilla frosting. If you are time poor the Betty Crocker frosting is thick, glossy and ready-made.

Mrs L Rogers

(Food Science Teacher and Head of House - Tongerlo)