Ingredients
0 portion(s)
Chocolate Zucchini Cake
- 120 grams butter cubes
- 400 grams zucchini, roughly cut
- 350 grams flour plain
- 1.5 teaspoons Bi Carb Soda
- 2.5 teaspoons baking powder
- 50 grams cocoa
- 260 grams brown sugar
- 3 eggs
- 80 grams Milk
- 2 teaspoons vanilla extract, or 1/3 vanilla bean milled (20 secs speed 10)
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6
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7
easy
Preparation -
8
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Recipe is created for
TM 31
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Recipe's preparation
Heat oven to 180 degrees.
Place butter into TM bowl & melt 2 mins 50 degrees speed 2. -(You may need longer depending on how cold your butter was to start with)
Add zucchini 5 secs on speed 5.
Add remaining ingredients & process 10 secs on speed 8. stopping halfway to scrape down sides of bowl.
Pour into lined cake tin or cup cake molds. bake cake for approx 1 hr & cupcakes for 20 mins.
Top with chocolate ganache recipe from the everyday cookbook page 160.
Chocolate Zucchini Cake
Accessories you need
-
Spatula TM5/TM6
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Tip
Can be made into a full cake or cupcakes (about 20) as shown in the 2 different images.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentAbsoutely delicious! Thank you so much for...
Absoutely delicious! Thank you so much for sharing. So easy to make and comes out perfect every time with no modifications to the recipe.
This cake is very simple to make, is delicious and...
This cake is very simple to make, is delicious and the recipe is reliable. It looks very wet when mixed. I used home grown, very moist zucchinis which may have contributed to the texture, however if cooked in a moderate oven for 56 minutes, it comes out perfect. I have made this several times now and taken it to school for my hungry colleagues. They devour it!
I half the portion and make them into mini...
I half the portion and make them into mini cupcakes. I add some chocolate chips and they are like lava cake fresh out of the oven. People say it's so fluffy & moist. This recipe is a keeper!
This is my ‘go to’ chocolate cake. Today I...
This is my ‘go to’ chocolate cake. Today I halved the sugar, used wholemeal flour, included a small banana and threw in some some choc chips. 25 muffins. We’re having teenagers visit today. 😁
I loved this cake! No one would ever know it...
I loved this cake! No one would ever know it contained zucchini. I made the recipe as stated, but added 100g of dark chocolate chips and a ganash topping. Beautiful! And freezes well. Thank you for sharing.
Best chocolate cake ever as voted by all in...
Best chocolate cake ever as voted by all in family. So light and moist and delicious!
Yum! Great way to use up the odd bits and pieces...
Yum! Great way to use up the odd bits and pieces of zucchini
Yum! I only had 5g cocoa, so added in 45g of...
Yum! I only had 5g cocoa, so added in 45g of vanilla protein powder.
Omg the kids didn’t even know it had zucchini in...
Omg the kids didn’t even know it had zucchini in it wining @ using heaps of them up 😂was so yummy & moist even on it own
Fantastic. My variations: Added an extra 150g...
Fantastic. My variations: Added an extra 150g zucchini as we have sooo much of it plus substituted 20g butter for evoo and 20g of cocoa for cacao. Only used 180g sugar
So nice and light.... always have left over...
So nice and light.... always have left over zucchini’s... perfect 😃 thanks. I also halved the ant of sugar.
Totally awesome! Love how light and moist this...
Totally awesome! Love how light and moist this cake is. Great for using up excess zucchinis from our garden and totally don't feel as bad eating chocolate cake.
Also, halved the sugar and tastes great!
I made this with 180 grams of brown sugar because...
I made this with 180 grams of brown sugar because I like to taste the chocolate as well as one beetroot as I only had about 380gms of zucchini - absolutely beautiful and light and the beetroot added a slight red glow to it.
Absolutely delicious, made 14 cupcakes. Frozen...
Absolutely delicious, made 14 cupcakes. Frozen them for school recess and they defrosted within 2 hours and tasted great! Will become a regular recess snack in our house. Reduced sugar to half.
Freezes well in mini muffins too. Boys loved this...
Freezes well in mini muffins too. Boys loved this recipe
Love these. Halved the sugar. Made 60 mini muffins...
Love these. Halved the sugar. Made 60 mini muffins
So nice and moist. Grandchildren didn't even know...
So nice and moist. Grandchildren didn't even know they were eating zucchini. They loved it.
I made this in a long tin so it was a chocolate...
I made this in a long tin so it was a chocolate slice, no icing just icing sugar, it tastes great and you cannot detect the vegetables. Thank you, it's a great recipe.
Awesome
Awesome
Dessert
"Dough mode"
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I made this as a loaf last night and served warm. ...
I made this as a loaf last night and served warm.
As I’d cut the sugar to 100gm I put chocolate chunks on the top.
Yummy crunchy top.
Find me at Kirls Thermo Updates (Facebook & Instagram)
Loved it. I subbed caster sugar for brown sugar...
Loved it. I subbed caster sugar for brown sugar and halved the quantity. Also topped with Betty Crocker white icing cuz I was too lazy to make my own.
Made this today... got soooo many cupcakes from...
Made this today... got soooo many cupcakes from this recipe and tastes amazing
I have made this into cupcakes several times and...
I have made this into cupcakes several times and love it!
Light, fluffy and moist cupcakes.
I always process all the ingredients for around 20seconds sp8 to ensure it is nice and smooth.
It also freezes really well.
This Choc zucchini cake............ Yum!!!!! Does...
This Choc zucchini cake............ Yum!!!!! Does not need frosting!!
excellent cake. would add extra cocoa next time....
excellent cake. would add extra cocoa next time. couldn't taste the zucchini. Thanks for posting.
I cooked this cake in a tupperware stacker cooker...
I cooked this cake in a tupperware stacker cooker in the microwave,place lid of stack cooker upside-down in microwave, line base container with paper towels(no need to grease dish) place greased bundt cone in middle, place cake ontop of upturned lid, cook in microwave 700 watt for 14 min, let cool slightly before turning out onto plate, then pull off paper towel, makes for easy cleanup of dish. Note you could use any microwave bundt dish.
Super yummy!!
Super yummy!!
Many thanks
Large cake with great taste
Large cake with great taste and texture, excellent recipe thank you!
I made this the other day and
I made this the other day and it turned out amazing!!!
I've been making this
I've been making this regularly for the past 6 months, so thought I should rate it. Absolutely delicious, easy to make and my kids (and veggie averse husband) can't spot the zucchini. Thank you for sharing your recipe!
OH my gosh Arwen! This cake
OH my gosh Arwen! This cake is amazing! It works great using egg replacement powder too so my allergic daughter can enjoy too with some sneaky veg in there
I made these last weekend and
I made these last weekend and they turned out a lovely light fluffy but moist texture. I used Coconut Oil instead of butter, GF Flour (and a little white spelt), Cacao instead of Cocoa and Rapadura Sugar instead of Brown Sugar. Next time I will try using Coconut Milk instead of regular milk and Rice Malt Syrup instead of sugar. They weren't overly sweet, and looked good in muffin papers. My sons thought that I had bought them they looked so good!
This is an awesome recipe the
This is an awesome recipe the muffins turned out so moist. I upped the cocoa by 5g to boast the chocolate abit & added all the sugar (I used 40g coconut sugar & 220g of brown). Will definetly make this again especially because my picky son loves them without any icing so it's not a super sugar overload. Thanks so much
Absolutely delicious!! This
Absolutely delicious!!
This recipe worked amazingly well with gluten free flour. Am so happy to find a chocolate cupcake recipe that is so moist!!
I tried this recipe exactly.
I tried this recipe exactly. I did not make the frosting, but I did drizzle some chocolate ganache over my slice. Pretty tasteless and the chocolate taste was overpowered by the zucchini in the cake. I would definitely increase 100g of sugar in the future though I don't think I'll be making this recipe again. Even my grandma, who always complains about my bakes being too sweet, said this cake was a little tasteless.
This was great, didn't have
This was great, didn't have plain so just subbed self raising and left out bicarb/baking powder. Also only had half the brown sugar so topped it up with some regular sugar!! Tasted great no need for icing, moist and delicious!
Yum, very nice kids enjoyed
Yum, very nice kids enjoyed them, even miss super fussy 3! Made 30 cupcakes and froze half
Fantastic receive! !
Fantastic receive! !
This was a good recipe! i
This was a good recipe! i made a double batch. I also used rice lat syrup in place of sugar and they still turned out wonderfully.
This is fabulous, great way
This is fabulous, great way to use some of the zucchini's out of my garden. Used as muffins for kids lunchboxes.
Delicious! Will help use up
Delicious! Will help use up excess zucchini from the garden!
Loved these muffins. Kids
Loved these muffins. Kids couldn't taste the zucchini
I halved the sugar but found
I halved the sugar but found it not sweet enough. 8 year old daughter loved them however amd she's the one eating them so a win!!! thanks for the recipe, great to use up some zucchini!
Delicious. We have grown lots
Delicious. We have grown lots of zucchini in our garden. Love this recipe to use them up!
Nat Gee
Made these with half the
Made these with half the recommended sugar and also used half sugar half stevia. Also used cocao instead of cocoa. Kids loved them! Will def be a regular in our house
Made this with coconut oil
Made this with coconut oil and 160grs of rapadura!!! Yummmmm so nice and moist!!! Family LOVE them!!!!
very nice, have no brown
very nice, have no brown suger, used raw suger and only half. did butterfly cup cakes with jam and cream
Made about 48 mini cupcakes
Made about 48 mini cupcakes with this mixture! Very moist, kids loved them!
absolutely amazing!! i made 2
absolutely amazing!! i made 2 cakes out of the mixture and iced with EDC ganache! very indulgent and would never know there is so much zucchini in it!