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Cocoa Motive Chocolate Rooibos Zucchini Loaf Cake


  • 1/4 cup butter (or alternative)
  • 5 teaspoons Cocoa Motive rooibos tea
  • 1/4 cup vegetable oil
  • 3/4 cup packed brown sugar
  • 2 large eggs (or equivalent in plant-based alternative)
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1 1/2 cups packed shredded zucchini
  • 1 cup semisweet chocolate chips
  • 2 tablespoons tea-infused butter
  • 1/4 cup confectioners’ sugar
  • 1 teaspoon cocoa powder


  1. Preheat oven to 350 degrees F. Line a 9×5 loaf pan with parchment paper, leaving some sticking up on the sides to form a sling.
  2. Scoop tea into a paper teabag. Melt 1/4 cup plus 2 tablespoons butter in a small saucepan over medium-high heat. Place the teabag in the butter and lower heat. Let simmer for 5-7 minutes. Remove from heat and discard the teabag. Scoop out 2 tbsp of the butter and set aside.]
  3. Place the remaining 1/2 cup butter in a large mixing bowl along with the oil, brown sugar, eggs, and vanilla. Stir until smooth.
  4. Stir in dry ingredients until combined. Don’t overmix. Stir in shredded zucchini until just combined. Stir in 3/4 cup of the chocolate chips.
  5. Pour the batter into the prepared loaf pan. Sprinkle remaining chocolate chips on top. Bake for 50-60 minutes, or until a toothpick inserted into the centre comes out mostly clean. Use the sling to lift the cake out of the pan while still warm.
  6. To make the glaze, add confectioners’ sugar and 1 teaspoon of cocoa powder to the tea-infused butter set aside earlier. Melt in the microwave until liquified. Stir until consistent. Drizzle over the cake while still warm.
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