The very first post on this site back in 2015 was dedicated to the abundance of zucchini that our community garden boasted and 3 zucchini recipes shared by gardener Deborah.
Today I returned to her lovely zucchini cake and thought I would make a chocolate version with walnuts and brandied fruit. The use of olive oil makes this cake very moist and the fruit and walnuts along with some orange zest add texture and flavour.
I used my favourite vintage bundt cake tin but you can use any shaped tin that you may prefer.
Zucchini Chocolate and Nut Bundt Cake
- 400g Zucchini, grated
- 3 large eggs
- 150ml olive oil
- 100g of walnuts, chopped
- 2 Tblsp brandied fruit,
- 2 cups Self Raising flour
- 3 heaped tablespoon of dark cocoa
- 1/2 tsp cinnamon
- 3/4 cup sugar
- 1 tsp grated orange rind
- 1 tsp vanilla
- pinch of salt
- Preheat oven to 170ºC Fan Forced
- Grate the zucchini and chop the walnuts
- Mix some fine bread crumbs with 2 tsp of sifted dark cocoa
- Grease a bundt tin with butter making sure all the crevices are covered well.
- Sprinkle the buttered bundt tin with the breadcrumb cocoa mix, covering all the surfaces
- Sift the flour, and the cocoa together and add the pinch of salt to the bowl
- Using a hand mixer, cream eggs, sugar and orange zest till light and the sugar is dissolved
- While continuing to beat the mixture, slowly pour in the olive oil to combine it. The mixture will be thickened and creamy
- Spoon some of the flour cocoa in batches a little at a time, mixing well after every addition
- Then with a wooden spoon, mix though the shredded zucchini a little at a time till combined
- Gently stir through the nuts and brandied fruit till fully combined
- Carefully pour the mixture into the prepared bundt tin and tap gently onto the bench top to settle mixture
- Bake for 50 mins or until a skewer comes out cleanly from the cake
- Remove the cake from the oven and allow it to cool in the tin for 10 minutes
- Then remove the cake from the tin to a cooling rack and allow to cool fully
- At this point you can sprinkle with sifted icing sugar or drizzle your favourite icing to decorate
- Serve with a dollop of double cream or ice cream for afternoon tea or on its own as a snack at any time