HERE is another way of using up those zucchinis and most everybody likes chocolate cake.

Zucchini Chocolate Cake

125 grams butter
1 cup brown sugar
½ cup white sugar
2½ cups flour
3 eggs
1 teaspoon vanilla essence
¼ cup cocoa
2 teaspoons baking soda
3 cups grated zucchini drained through a sieve to remove excess moisture
½ cup of yoghurt or sour milk made by adding 1teaspoon of vinegar to a 1/2 cup of milk

Preheat oven to 170 degrees. Grease and line a 24 centimetre square tin. Beat butter and sugars until creamy.

Add eggs one at a time, adding a spoonful of flour if mixture curdles. Then add the vanilla and either yogurt or sour milk. Mix well.

Sift the dry ingredients together and fold into the egg mixture. Add the grated zucchini.

Mix until blended. Do not over-mix. Bake for 45 minutes or until it bounces back when pressed in the centre.

Can be iced with chocolate icing or sprinkled with icing sugar.

Or served warm with yoghurt or whipped cream for a dessert.

Recipe
by Budget Advisory staff