Oops! * corrections

Zucchini chocolate cake. ......It is so moist and stays moist if wrapped in foil/plastic wrap.

batter is enough to make 2 cakes if use 2 x 8' sponge tins

Keep in fridge or freeze one 

easy-peasy  

6 ozs Butter softened

3 eggs

1 1/2 cups sugar

2 teaspns vanilla essence

1/2 cup of milk

..............................................................

2 cups grated zucchini  (the 'larger' grater holes side on hand held grater works great)   zucchini skin included btw

2 1/2 cups plain flour

2 1/2 teaspoons baking powder

1 1/2 teaspoons sodium bicarb

1/2 cup cocoa

1 teaspoon cinnamon

Beat 1st  5  ingredients for 3 minutes.....I pass it around for everyone that wants to eat cake, to take turns beating LOL!

Mix in grated zucchini

Add rest of ingredients - SIFTED

Pour batter into a 11" x 8" or 9" x 9" greased & paper-lined cake tin or evenly divide batter between 2 deep, round sponge tins @ 8"....2 1/2" deep

Cook in a MODERATE OVEN 180-190 degrees Centigrade (depending on your oven) approx 35 minutes.