Walnut Zucchini CakeFeatured

For the frosting:

4 cups icing sugar

¼ cup cocoa

125 g butter, softened

250 g cream cheese, softened

1 teaspoon vanilla

Preheat oven to 180⁰C.  Spray two 23 cm spring-form tins with baking spray and line with baking paper.

Walnut Zucchini Cake


For 12 Person(s)

Walnut Zucchini Cake

  • 125 Grams Butter
  • 1 3/4 Cups Sugar
  • 1/2 Cup Oil ( Canola, Rice Bran etc)
  • 2 Eggs
  • 1/2 Cup Milk
  • 1 Teaspoon Vanilla
  • 1/2 Cup Cocoa
  • 2 1/2 Cups Flour
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Mixed Spice
  • 2 Cups Well Scrubbed, Grated Zuchinni
  • 1 Cup Chocolate Chips or chopped dark choclolate peices
  • 3/4 Cup Chopped Walnuts

Walnut Zucchini Cake Directions

  1. Beat the butter and sugar together until creamy, then beat in the oil and eggs.  Add the milk and vanilla, then stir in the sifted cocoa, flour, baking soda and spice.  Fold in the grated zucchini, chocolate chips and walnuts.  Pour the mixture into the prepared tins and bake for 25 – 30 minutes, until a skewer inserted into the middle of the cake comes out clean.  Cool for 10 minutes in the tins, then carefully turn out the cool completely on a wire rack.
  2. To make the frosting:
  3. Sift the icing sugar and cocoa together, then add the remaining ingredients and beat until fluffy, smooth and well combined. Spread a third of the icing between the cakes and use the remainder to coat the top and sides of the cake.  Keeps in an airtight container for up to a week.