zucchini chocolate cake recipes – market customers

#1:  chocolate zucchini cake 250g unsalted butter (room temperature) 100g (3/4 cup) dark brown sugar 100g (3/4 cup) caster sugar 3 large eggs 3 cups self raising flour 1/2 cup cocoa 3/4 cup milk Pinch of cinnamon Grated rind of an orange 2 cups zucchini, grated 1/4 cup sultanas (optional) chocolate topping 50g dark chocolate 2 tbsp cream 50g butter 2 tsp orange liqueur (optional) method : Mix the butter, brown sugar and caster sugar together until creamy and sugar dissolved.  Beat in the eggs, one at a time, then the flour, cocoa and milk.  Add in the orange rind and grated zucchini, mix well.  Finally, add in the sultanas if using. Pour the mixture into a greased baking tin and bake in a pre-heated 190C oven for 50-60 minutes.  Test to see if done by piercing with a satay stick or skewer, it should come out smoothly. Melt the chocolate in a bowl over a pot of simmering water, then add the cream, butter and orange liqueur.  Mix well and allow to cool and form a ganache.  Once the cake has cooled, spread the ganache over the top.   # 2:  chocolate zucchini cake Cream: 3/4 cup of butter (180g) 2 cups sugar Add: 3 large eggs 2 tsp vanilla essence 2 tsp grated orange peel Sift together: 2 + 1/2 cups plain flour 1/2 cup of cocoa 3 + 3/4 tsp baking powder 1 tsp salt 1 + 1/2 tsp baking soda (bicarb soda) 1 tsp cinnamon Add alternately with: 1/2 cup milk Stir in: 2 cups of peeled and grated zucchini 1 cup of chopped nuts or mixed fruit method : Put in 10” tube pan OR 2 x 8 1/2 inch square pans PR  9 x 13 inch pan and bake at 180ºC  (350ºF) for one hour or until tester comes out clean.  Cool on wire rack.   Cake can be iced with 1 cup icing sugar mixed with just enough water to make spreadable and to drizzle down sides of cake.   #3:   zucchini bread 3 large eggs 1 cup oil 2 cups sugar 2 cups grated and peeled zucchini 3 cups plain flour 1 tsp vanilla 1 tsp salt 3 tsp cinnamon 1 tsp baking soda 1/2 tsp baking power (double acting) 1/2 cup chopped nuts method:   Beat eggs, add oil, sugar and vanilla.  Mix, add zucchini and dry ingredients.  Pour into two loaf pans, well greased.  Bake at 325ºF for 60-75 minutes.