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Zucchini Chocolate Cake - super moist



20 piece(s)

Zucchini Chocolate Cake - super moist


  • 160 g Dark eating chocolate, eg 70%
  • 350 g zucchini, approx 1-2 medium
  • 115 g Butter, or 100 g light vegetable oil
  • 3 --- eggs, large
  • 1 tsp Vanilla paste or extract
  • 1 tsp instant coffee, or 60 g fresh expresso
  • 240 g plain flour
  • 60 g Dutch or raw cocoa
  • 1 tsp Bi-carb soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 180 g sugar, see notes

Recipe's preparation

  1. Preheat oven to 180C Fan Forced
  2. Grease and line baking ware of choice - see notes
  3. Cake
  4. Break chocolate into small squares, add to TM Bowl and grate a few seconds Speed 7 to a coarse texture. Set aside in a medium bowl.
  5. Add chunks of zucchini to TM Bowl and grate a few seconds Speed 4.5 to a coarse even mixture. Set aside with chocolate.
  6. Add pieces of butter (or oil), eggs, vanilla to TM Bowl and warm to 37C a few minutes Speed 2 until butter is softened and mixture is smooth.
  7. Return, in order, zucchini/chocolate, coffee, flour, cocoa, bi-carb soda, baking powder, salt and sugar.

    Mix approx 10 seconds reverse Speed 5 until combined. Do not overmix!
  8. Pour into pans of choice until 3/4 full, level surface, tap pan on bench to release air bubbles and rest 10 min for mixture to hydrate.
  9. Bake in middle of oven until mixture starts to come away from sides of pan and a skewer/knife inseeted in centre comes out clean.

    My muffins take 25 minutes and with half the mixture in a loaf pan it's 35 minutes.

    A single large pan will be approx 40-50 minutes.
  10. Cool on a wire rack 10 minutes before unmoulding from pans.
  11. Serving and Storage
  12. Serve slightly warm or at room temperature plain, dusted with icing sugar/cocoa mixture, iced or with ganache from EDC/BCB.

    Very moist cake and good with berries and creme fraiche/marscapone for entertaining.

    Store well a few days and good for lunchbox muffins.


Makes 25cm Springform, 22cm square, small lamington, x2 medium loaf or approx 12 muffins. I usually do x1 loaf and a few muffins.

SUGAR - I use a mixture of light and medium cane sugar which gives good texture, lift, moisture and a not too sweet taste with Dutch cocoa and Cadbury Dark 70% eating chocolate.

You could vary the added sugar a little if desired, depending on what chocolate you are using. eg a different brand or 50% chocolate may naturally contain more sugar than this recipe uses.

Another option to reduce the refined sugar and still have good taste is to add a handful of dried fruit (eg diced dried apricot, cranberries, blueberries or sultana) or choc chips to the batter.

No neeed to wash bowl between steps.

For truly Dairy Free - make sure to use a DF chocolate.

Works well with Gluten Free plain flour.

Adapted from www.chocolateandzucchini.com

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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