Chocolate olive oil zucchini cake

This really easy, rich, moist but not terribly fattening cake is like chocolate fudge. Good for when everyone has loads of zucchinis getting away from them!

Chocolate olive oil zucchini cake

Course Cakes, Dessert


  • 2 cups SR flour
  • 1 teaspoon salt
  • ½ cup cocoa
  • 1 cup white sugar
  • ½ cup chopped nuts- you choose!
  • 2 cups grated zucchini you can use the ones that have grown large- just remove the seeds first
  • 2 eggs lightly beaten
  • ½ cup olive oil
  • 1 teaspoon rum essence or what you like


  1. Preheat oven to 180degrees C (fan forced 175). Line a 20cm square pan with baking paper.
  2. In a large bowl, sift flour, salt, cocoa and sugar.
  3. In another bowl combine eggs, zucchini, essence and oil
  4. Mix the wet ingredients into the dry ingredients and add the nuts.
  5. Turn into prepared pan and cook for about 35 minutes or until cake is cooked

Recipe Notes

Thank you to: Wendy Gross of Outback Olive Oil, Forbes, NSW.