Chocolate Zucchini Cake

Ingredients:

Dry Ingredients:

2 1\2 c plain flour

1 1\2 t baking soda

1 1\2 t baking powder

1\2 c cocoa

1 1\2 c sugar

Wet ingredients:

3\4 c plain unsweetened yoghurt
3 eggs

1\2 c oil

50 g melted margarine

1 1\2 t vanilla essence

2 grated zucchini

2 t orange rind grated, optional.

Method:

1. Preheat your oven to 180° C

2. In a large bowl, using a whisk or egg beater, beat together the eggs, oil, melted margarine, vanilla and yoghurt until they are frothy. Stir in the grated zucchini and orange rind.

3. Sift in the dry ingredients into a separate bowl and add sugar then make a well in the middle.

4. Pour the wet ingredients into this bowl and stir until combined, do not over mix as this will make your cake become tough.

5. Pour into a 20 cm cake tin that has been well greased with margarine or oven spray and lined with grease proof paper. You can also make cup cakes and use paper lined muffin cups placed into muffin tins.

7. Bake for 40-50 mins per large cake or 20-25 mins for cup cakes. Cakes are ready when it springs back to the touch.