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Recipe Instructions

Place zucchini in a sieve. Squeeze out excess moisture.

Place brown sugar and oil in a large bowl. Whisk until well combined. Add eggs and vanilla. Whisk until combined. Sift flour, cocoa and baking powder over egg mixture. Stir until just combined. Add zucchini. Stir until combined.

Preheat pie maker. Spoon ¼ cup of mixture into each hole. Close lid. Cook for 8 minutes or until a skewer inserted into centre of cakes comes out clean. Transfer to a wire rack to cool. Repeat with remaining mixture to make 12 cakes. Dust with icing sugar. Serve.

Recipe Ingredient

375.00 ml finely grated zucchini (see notes)

180.00 gm brown sugar

150.15 gm light-flavoured olive oil

2 eggs

1 tsp vanilla bean paste

375.00 ml plain flour

42.90 gm cocoa powder

4.00 gm baking powder

Icing sugar mixture, to serve

Cook Time


Prep Time


Total Time



59.61 calories

13.9 grams fat

2.3 grams saturated fat

30.1 grams carbohydrates

15.4 grams sugar

3.5 grams protein

27.3 milligrams cholesterol

52.6 milligrams sodium


Recipe Category

Breakfast, brunch, lunch


Baking, chocolate, egg, egg allergy, gluten allergy, icing sugar, milk allergy, peanut allergy, soy allergy, tree nut allergy, wheat allergy, zucchini, breakfast, brunch, lunch, lunch box, sweet, vegetarian, easy baking, easy desserts, kids snacks, kid friendly, picnic, children, entertaining


These pie maker chocolate and zucchini cakes are the perfect healthy sweet treat!

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