• Serves 12
  • Makes 12 - 14
  • 60 minutes
  • Difficulty Medium
  • 8 Ingredients
  • Love

83 Comments

A pudding cake with the added goodness of veggies.

The batter can also be spooned into muffin cups for a muffin pan or into a miniature loaf pan.

Omit walnut meal and use sunflower seeds, if making for school lunch box treats.


Ingredients (serves 12 | makes 12 - 14 Servings.)

  • 2 Cups Zucchini, grated or blitzed in the chopper
  • 1/2 Cup Walnuts, ground to a coarse meal
  • 1/2 Cup Vegetable Oil
  • 1.5 Cups Raw Sugar
  • 2 Cups Wholemeal Self Raising Flour
  • 1/3 Cup Baking Cocoa Powder
  • 2 Teaspoons Vanilla Essence
  • 1/3 Cup Cold Water, may not need all.

Method

  1. Mix the dry ingredients together in a big bowl - the flour, raw sugar and cocoa.
  2. Pre heat the oven to 180 degrees C and grease an 8 inch cake pan (I used my heart shaped pan).
  3. Add the coarse walnut meal and vanilla essence to the dry flour mix and mix well.
  4. Slowly fold the grated/ chopped Zucchini to the bowl. Batter will be very thick. Mix in the oil and add in the cold water as required. This is mean to be a thick batter so, may not need all the water.
  5. Drop the batter into the prepared pan and bake at 175 - 180 degrees C in a fan forced oven for 35 - 45 minutes, depending on the oven. Check if baked by inserting a skewer in the middle of the cake.
  6. Cool and top with either berries and coconut cream or, dust with desiccated coconut like I did.

Notes... The cake will set as it cools. Not suitable to be used as a cake for heavy decorations due to pudding consistency.
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