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](https://i2.wp.com/www.theolivereview.com.au/wp-content/uploads/2017/12/IMG_7961.jpg?resize=150%2C150&ssl=1)
Chocolate olive oil zucchini cake
Ingredients
- 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
Instructions
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Preheat oven to 180degrees C (fan forced 175). Line a 20cm square pan with baking paper.
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In a large bowl, sift flour, salt, cocoa and sugar.
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In another bowl combine eggs, zucchini, essence and oil
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Mix the wet ingredients into the dry ingredients and add the nuts.
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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.