



It is zucchini and fig season so if you have excess and need a recipe to use them up this is it. The zucchini makes the cake moist and the chocolate flavour with the sweet figs is delicious. Serve with a dust of icing sugar or top with chocolate icing.
Ingredients
115g butter, softened
1/2 C vegetable oil
1 ¾ C sugar
2 eggs
1/2 C milk
1 t vanilla essence
2 C self raising flour
½ t baking soda
1/2 t cinnamon
1/2 t ground cloves
1/2 t salt
4 T cocoa
2 1/2 C grated zucchini
1/4 C walnuts, chopped
1/2 C chocolate chips
8 fresh figs, sliced in half
2 C icing sugar
2 T cocoa
1 T butter
Hot water
1/4 C walnuts, chopped
Method:
- Preheat the oven to 165 degrees C.
- Cream butter, oil and sugar.
- Add eggs, milk and vanilla, and beat well.
- Sift in dry ingredients and mix together.
- Add the grated zucchini, chocolate chips and mix well.
- Spread the batter into the prepared cake tin.
- Arrange figs on top of the batter and sprinkle with walnuts.
- Bake in the preheated oven for 1 hour to 1 hour 15 minutes depending on your oven. Test with a skewer, if it comes out clean it is cooked.
- Once cooled make icing by combining icing sugar, cocoa, butter and enough hot water to make a spreadable consistency. Ice cake and sprinkle with chopped walnuts. Enjoy.