Slow Cooker Mexican Chocolate & Zucchini Cake. Use up that zucchini glut without turning on the oven.
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5 from 2 votes

Slow Cooker Mexican Chocolate and Zucchini Cake

I use a 3.5L slow cooker for this recipe. This will give you quite a large cake. If you can't eat it all within two days, freeze the rest as it will begin to spoil, particularly in hot weather.

If you are sensitive to chilli, either reduce the amount of cayenne pepper or just leave it out. It will still taste fine.
Prep Time10 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 40 mins
Servings: 1 large cake
Author: Tania @ The Cook's Pyjamas


[b]Dry Ingredients

  • 350 g white spelt flour 2 3/4 cups
  • 50 g cocoa powder scant 1/2 cup
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon powder
  • 1/4 teaspoons cayenne powder
  • Pinch of salt

Wet Ingredients

  • 250 g rapadura sugar 1 1/2 cups + 2 Tablespoons
  • 3 eggs
  • 150 ml macadamia oil 3/4 cup
  • 2 teaspoons vanilla extract
  • 2 cups grated zucchini approx. 350g
  • 125 g chopped walnuts plus extra for the top of the cake., 1/2 cup


  • Remove the liner from the slow cooker, replace the lid and turn it onto High.
  • Grease the liner with butter, then line with baking paper. Greasing the liner helps the baking paper stick to the sides. Ensure that there is a bit of overhang with the paper to allow you to lift the cake out when it is cooked.Set aside.
  • Sift the dry ingredients into a bowl and set aside.
  • Add the sugar and eggs to a large bowl. Whisk together until the mixture is slightly frothy.
  • Add the remainder of the wet ingredients and stir to combine.
  • Gently fold the dry ingredients into the wet ingredients. You should have quite a thick batter.
  • Pour the mixture into the lined slow cooker liner.
  • Scatter extra chopped walnuts over the top of the cake, insert the liner back into the slow cooker and replace the lid.
  • Cook the cake for 2 1/2 hours*, or until the cake is well risen and the top of the cake has lost its 'wet' appearance. A cake skewer inserted in the middle of the cake should come out clean.
  • Lift the cake out of the liner using the paper and allow to cool on a cake rack.
  • Eat & enjoy!


The actual time taken to cook the cake will depend on your individual slow cooker. If you know yours cooks faster then start cooking earlier. My slow cooker is hotter on one side than the other which can burn the cake if you are not careful (not that I would know :) ).
Don't try cutting the cake until it is completely cool, as the cut surface of the cake dries out very fast and becomes unpleasant to eat.