It's easy to eat vegetables when they're jammed into a lipsmacking treat – there's no green to be seen!
- cooking oil spray, cut into 1 cm slices
- 400 g zucchini (2), unpeeled, chopped
- 1 cup milk
- 60 g fresh baby spinach leaves
- 1 cup cocoa powder
- 250 g butter, melted
- 2 cups brown sugar
- 6 free range eggs
- 2 cups plain flour
- 1 tsp bicarbonate of soda
- ½ tsp baking powder
- fresh strawberries, hulled, quartered, to garnish
- edible flowers, to garnish
Avocado chocolate frosting
- 1 ½ avocado, halved, stoned
- ½ cup cocoa powder
- ¾ cup icing sugar mixture
- 1 tsp vanilla extract
- Preheat oven to 180°C fan-forced (200°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).
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||13.4 g|
|Total carbohydrates||54.0 g|
|- Sugars||34.9 g|
|Dietary fibre||6.0 g|