Zucchini and Tio Pablo Chocolate Azteca Cake

Zucchini and Tio Pablo Chocolate Azteca Cake
Moist and chocolate-y with a hint of spice
50g butter
1 cup sugar
½ cup rice bran oil
2 eggs
1 tsp vanilla
75g Tio Pablo Chocolate Azteca
50g dark 72% chocolate, melted
2 cups plain flour
½ cup ground almonds
1/3  cup plain yoghurt
1 tsp baking soda
3 cups fresh zucchini (courgette), grated
icing sugar


Preheat oven at bake 160°C. Grease and flour a ring-shaped cake tin.
In a large bowl, using a mixer, cream the butter and sugar.  Next, mix in the oil and eggs.  Once blended, mix in the yoghurt, vanilla and melted chocolate.
In a separate bowl, mix together the flour, ground almonds, Chocolate Azteca and baking soda.
Add dry ingredients to wet and mix thoroughly.  Mix through grated zucchini and pour into cake tin.
Bake for about 50-60 minutes, until a skewer comes out clean and center cooked through.  Let cool, flip onto cake plate and sprinkle with icing sugar.

Products used in this recipe