Preparation time is 10minutes
Cook time is 40minutes
Total time is 50minutes
Serve is for 12 people
Difficulty level: 2 out of 4
13 Ingredients
Topping
- 200grams cream cheese
- 2tablespoons chocolate hazelnut spread
- 1tablespoons hazelnuts, toasted and chopped
- 250grams zucchini, coarsely grated
- 2 eggs
- 1/3 cup vegetable oil
- 1 orange, grated rind and juice
- 125grams caster sugar
- 225grams self-raising flour
- 2tablespoons cocoa powder
- 1/2teaspoons bicarbonate of soda
- 1/2teaspoons baking powder
- 50grams ready-to-eat dried apricots, chopped
Nutrition per serving
1230kJ / 295Cal
1230 Kilojoules or 295 Calories
14% of daily energy intake*
Protein
4.6grams
Fat
17.4grams
Carbs
29.7grams
Sugars
16.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This moist chocolate zucchini & orange cake combines zesty citrus flavours with rich chocolate. The hidden veggies provide the dessert its extra velvety texture.
Method
Step 1 of 5
Place the zucchini in a sieve and squeeze out any excess liquid.
Step 2 of 5
Beat together the eggs, oil, orange rind and juice and sugar in a large bowl. Sift in the flour, cocoa powder, bicarbonate of soda and baking powder and beat to combine.
Step 3 of 5
Fold in the zucchini and apricots, then spoon the mixture into a greased and lined 20 cm deep loose-bottomed cake tin.
Step 4 of 5
Bake in a preheated oven, 180°C for 40 minutes until risen and firm to the touch. Turn out on to a wire rack to cool.
Step 5 of 5
Beat together the cream cheese and chocolate hazelnut spread and spread over the top of the cake. Sprinkle over the hazelnuts.
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