Chocolate and zucchini cake is an all-time favourite, but to those who haven't heard of the combination (or tasted it), it may seem as weird as combining beetroot with chocolate. It works, however, and I for one am not going to argue it is not a winning pair.
A home filled with the sweet scent of chocolate is a perfect start for a lazy Sunday.
Chocolate Zucchini Cake
(Recipe adapted from Don Burke's Organic)
2 cups grated zucchini
1 cup walnuts, coarsely chopped
2 1/2 cups white spelt flour
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg
180g 70% dark chocolate
1 cup brown sugar
4 large free-range eggs
1/2 cup olive oil
1 tsp vanilla extract
1 cup buttermilk (or 1 cup milk with 1 tbsp lemon juice)
Preheat your oven to 180C and grease a large cake tin (23 cm).
Squeeze out excess water of the zucchini and combine with walnuts. Sift the dry ingredients, except the sugar, into a bowl. Melt the chocolate in the microwave and set aside. Using electric beaters, beat the eggs, sugar and oil until light and fluffy. Beat in the chocolate and the vanilla. Fold in the flour mixture and the buttermilk alternately. Lastly fold in the zucchini and walnuts.
Pour the batter into the cake tin and bake for 45-60 minutes or until a a skewer comes out clean. Leave to cool on wire rack, then dust with icing sugar to serve.