Slow Cooker Chocolate Zucchini Cake
For 1 large cake (12-20 servings):
3 cups (300-350g) grated zucchini
1/2 cup canola oil
3/4 cup brown sugar
3/4 cup white sugar
3 large eggs
1 tsp vanilla
1/2 cup yoghurt, plain or flavoured
2 1/2 cups standard (plain) flour
1/4 cup cocoa
2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp mixed spice
1/2-1 cup chocolate chips or pieces
Simon rates this as one of his all time favourite chocolate cakes! It may look like an unusual combination of ingredients, but it really does make a delicious, large, moist, cake which you can serve to friends or family with pride.
From “Year-round Recipes for Crockpots & Slow Cookers”
Using a 5.5-6l slow cooker this recipe makes a large cake, 6-7cm deep. You can halve the mixture if you’re using a smaller cooker (use two small eggs instead of 1 1/2 large ones!)
Set the slow cooker to HIGH and line it with non-stick sprayed baking paper.
Grate the zucchini by hand or in a food processor, then set aside. Measure the oil and sugars into a food processor or an electric beater and process to combine. Add the eggs and beat or process until light and creamy looking. Add the vanilla and yoghurt and mix well.
Sift the the flour, cocoa, baking soda and salt into the food processor or mixer. Add the spices and then mix just enough to combine. Add the zucchini and fold by hand to combine.
Pour the batter into the prepared slow cooker, sprinkle the surface with the chocolate chips, then cover with the lid and cook for about 2 hours on HIGH or until the centre feels firm and a skewer comes out clean (this may vary from 90 minutes to 2 1/2 hours depending on the size and model of slow cooker, and the moisture content of the zucchini).
When the cake is cooked, lift the insert from the slow cooker, remove the lid and leave to cool for 20-20 minutes before carefully inverting the bowl onto a rack to cool completely. Cut when cold. Store in the refrigerator up to 3 days.