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  1. Home
  2. Food

Chocolate, zucchini and spinach cake with avocado chocolate frosting

It's easy to eat veg when they're jammed into a lipsmacking treat! - by Ellie Vernon
  • 20 Sep 2019
Chocolate, zucchini and spinach cake with avocado chocolate frosting
Andre Martin
Prep: 15 Minutes - Cook: 35 Minutes - Serves 12
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Ingredients

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

Method

  1. 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. 

  2. 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. 

  3. 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.

  4. To make avocado chocolate frosting, put all frosting ingredients in the bowl of a food processor and process until a smooth paste forms. 

  5. 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).

  • Food
  • Vegetarian Recipes
  • Cake Recipes
Ellie Vernon
Ellie Vernon
Elle is an experienced Food Editor currently working on Australia’s most read consumer magazine, Better Homes and Gardens.

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