Cooking oil spray, to grease
400g zucchini (about 2 zucchini), unpeeled, chopped
1 cup milk
60g baby spinach leaves
1 cup cocoa powder
250g butter, melted
2 cups brown sugar, firmly packed
6 free-range eggs
2 cups plain flour
1 tsp bicarbonate of soda
½ tsp baking powder
Strawberries, hulled, quartered, to garnish
Edible flowers, to garnish
Jasmine vine leaves and strawberry leaves from your garden, to garnish (do not eat, decoration only)
Avocado chocolate frosting
1½ avocados, halved, stoned
½ cup cocoa powder
¾ cup icing sugar mixture
1 tsp vanilla extract
Preheat oven to 180 degrees C fan-forced (200 degrees C conventional). Grease two 20cm round cake tins with cooking oil then line base and sides with baking paper. Put zucchini and milk in a blender and blitz until smooth. Add spinach and cocoa and blitz again.
Put butter and brown sugar in a large bowl and whisk until combined. Whisk in eggs, 1 at a time. Pour in zucchini mixture and whisk again until smooth. It's OK if mixture looks a little split.
Sift in flour, bicarb and baking powder and stir until smooth. Pour evenly into prepared tins. Bake for 45 minutes or until cooked when tested with a skewer. Set aside cakes for 15 minutes then turn out onto a wire rack to cool completely.
To make avocado chocolate frosting, put all frosting ingredients in the bowl of a food processor and process until a smooth paste forms.
Spread ½ of the frosting on 1 cake then put other cake on top. Spread remaining frosting on top. To serve, garnish with strawberries, edible flowers and leaves (for decoration only, do not eat).