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Egg Free Chocolate Zucchini Cake



20 portion(s)

  • 100 g Grapeseed Oil
  • 200 g Rapadura suagr
  • 2 tsp Vanilla Bean Paste
  • 280 g SR flour
  • 60 g raw cacao nibs
  • 1 tsp ground rock salt
  • 250 g Milk
  • 350 g zucchini, chopped into several pieces
  • 6
    Preparation 4min
  • 7
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31

Recipe's preparation

  1. 1. Preheat oven to 170C. Grate the zucchini for 5 sec / sp5. Remove from bowl, no need to wash bowl.

    2. Add oil, rapadura & vanilla to bowl, mix 20 sec / sp5. Scrape down sides of bowl and repeat.

    3. Add flour, cacao, salt & milk, mix 20 sec / sp5. Scrape down sides of bowl. Turn onto Counter-clockwise operation sp3 and add the zucchini a little at a time through the hole in the top of the bowl (takes around 30 sec).

    4. Pour into prepared loaf tin or cupcake moulds. A skewer WILL NOT come out clean when these are ready as it is such a moist recipe. Cupcakes bake approx 12 minutes, loaf tin around 35 min.


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These cakes, while yummy, do have a slight 'rubbery' texture due to not having egg in them. As such, I feel that they need to be iced with your icing of choice. I ice the amount I think we will eat in a couple of days, and freeze the rest uniced to be used as a quick dessert option served with some warm jaffa custard.

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.

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