This is one of the best chocolate cakes I’ve ever tasted. Was I worried that the addition of zucchini could end up in a weird tasting cake" Not at all!
In fact having used vegetables in cakes many many times over, that was perhaps the last thing on my mind.

Beet, carrot and zucchini are quite the texture contributors in a cake while lending moisture to the cake and intensifying the existing flavours. If you ever have a doubt, go with a chocolate cake. A strong cocoa like Dutch processed cocoa rarely ever disappoints no matter what other ingredients are present in the cake.

I used a simple cocoa buttercream to frost the cake . Normally, I would used my chocolate fudge buttercream to frost such cakes but melting chocolate involves some work and an extra pan to wash so when i’m running out of time, this works a charm. It is not as rich but definitely delicious.
Zucchini and Chocolate Cake
Makes a 3 layered round 6 inch cake

3/4 cup caster sugar
3/4 cup firmly packed brown sugar
3/4 cup sunflower oil
1 tsp vanilla extract
3 eggs
a pinch salt
1/2 tsp cinnamon
3/4 cup cocoa powder
1.5 cups plain flour
3/4 tsp baking powder
1.5 tsp baking soda
1 1/2 cups firmly packed grated zucchini (about 4 small or 3 large zucchini)

Cocoa buttercream
250 g unsalted butter, softened
3.5 cups icing sugar
1/3 cup cocoa powder (unsweetened)
2 tbsp milk

Preheat oven to 180°C. Grease the base and sides of three, 6 inch round cake tins and line...