VegBox Recipes

Fairtrade Chocolate Zucchini Cake

This recipe was submitted by TFryer, a member of the Ooffoo community, as an entry to the Recipe Prize Draw, with the comment:

"I am NOT a good baker. When I made this cake, my cheeky daughter exclaimed, "It tastes like someone else made it!."

Kids!
 
 

Ingredients

  • 3oz. Fairtrade dark brown sugar
  • 6oz. Fairtrade caster sugar
  • 4.25 oz. unsalted butter
  • 2.5 oz. sunflower oil
  • 3 oz. milk
  • 2 eggs
  • 12 oz self-raising flour
  • 4.5 tsp baking powder
  • 5 tsp. Fairtrade cocoa powder
  • 4 oz. Fairtrade 70% chocolate broken into small bits
  • 1 lb zucchini grated (more or less depending on how watery your zucchinis are)
 

Method

Pre-heat the oven to Mark 4 (180C).

1. Cream sugar, oil and butter until fluffy.
2. Beat together eggs and milk; then add to sugar mixture.
3. Sift flour, baking powder and cocoa powder together; combine with sugar and egg mixture.
4. Add bits of chocolate and grated zucchini / courgette to mixture. Mix lightly but thoroughly.
5. Bake in a paper-lined tin for about an hour until a skewer inserted comes out clean.
 

Time From Cupboard-To-Table

1 hour 15 minutes
 

Notes & Variations on Fairtrade Chocolate Zucchini Cake

 
 
 

Get the free newsletter

Veg Box Recipes Newsletter

Make sure you always stay up-to-date with our latest seasonal hints, tips and recipes. Plus exclusive discounts and competitions from ethical companies.

And it's free!


Subscribe now

 

Rate It!

Have you tried this recipe? Tell us what you think of it.

 




Find more recipes

 

Courgette Recipes

Aubergine & Courgette Stack

AUBERGINE (EGGPLANT), COURGETTE, TOMATO & MOZARELLA STACKS

These aubergine and courgette stacks are great served with rice. They're also a delicious, healthy and easy-to-make addition to the BBQ for vegetarians and meat-eaters alike.

Jo Pratt’s Thai Pumpkin and Tenderstem® Red Curry
This recipe has been generously provided for us by Jo Pratt, courtesy of Tenderstem Broccoli..

Although Jo uses pumpkin, you could easily substitute in any Winter or Summer squash that happens to be in season.
Thai Style Squash Curry
This curry is easy to make and pretty quick. Just make the paste, chop the veggies and cook it all in a wok (or large frying pan) with the coconut milk. Works well with pumpkin, too.
Baked Autumn Omelette
This baked omelette can be customised using so many different veggies, herbs and spices, and makes a fab lunch on its own, and a hearty dinner served as a side.
Courgette Soup
What? Courgette soup? Are you sure? Yes! Sceptical at first, but now converted. Amazingly simple and a great way of using and preserving a glut of courgettes.
So whether you've got courgettes in your veg box for the 5th week in a row, or a glut from your allotment's 15 courgette plants, this soup makes a tasty change.
Spicy Beanburgers with Courgette
This has turned out to be by far our favourite new recipe of the Summer season. It was so exciting to make our own burgers for the first time, and SO easy. These little fellas could be created with so many different ingredients added into the basic mix, depending on the season, although we’re struggling to think how they could get any tastier than in this version.

Thanks to our friend David_d from the Ooffoo community for suggesting we give them a go.
 
 
 
 

Bookmark and Share

Bookmark and Share

BBC LONDON Featured on Badge