This cake is really moist and will keep for days. It is also the perfect solution if you have too many zucchini or if you missed one and it’s turned into a marrow.
185g butter, soft
¾ cup sugar
¾ cup brown sugar
zest of 2 oranges
3 eggs
1 & 2/3 cups self-raising flour
1/3 cup cocoa
¾ tsp cinnamon
100g dark chocolate, chopped
2½ cups grated zucchini
1/3 cup milk
¼ cup walnuts
Beat the butter and sugars together along with the orange zest until light and fluffy. Add eggs one at a time, beating until just combined. Stir in the remaining ingredients. Pour the mixture into 2 x 20cm tins (or alternatively 1 x 24-26cm tin).
Bake in a moderate oven (180°C) for 45-50 minutes. You know it is cooked when a skewer inserted comes out clean.
Allow the cake to cool in the pan for 10 minutes before turning out. When cooled sandwich the two cakes together with icing and then ice the top.
Icing
250g cream cheese
100g butter, soft
3 tbsp cocoa
2 cups icing sugar
zest of an orange
Beat the butter and cream cheese together until fluffy before adding the cocoa, icing sugar and orange zest. Continue to mix until smooth.
