Zucchini Hazelnut Chocolate Chip Cake! Super moist and full of flavor! If you’ve never baked a zucchini cake, you need to try this!
You guys. . this cake. . this cake!!
I loved this cake so much. Zucchini cake, cupcakes and cookies seemed to be all the rage this month and so I figured I had to bake something and see for myself. Zucchini cakes are known for being super moist. Well, I kicked up the moist factor a few more notches with a secret ingredient. And I added hazelnut flour because I am obsessed.
I have to show another photo of this slice because it was so good. Do you guys see the little green specks of loveliness? You guys have to click over to my friend, Amy’s blog, kimchi MOM, because I am guest posting for her today! I haven’t had the pleasure of meeting Amy yet in real life but I feel like I know her. She’s my fellow Korean home girl and she’s a mother. We understand each other. Plus, she’s an amazing cook! I’ve made Amy’s Spam Musubi and Ramen Grilled Cheese and can’t wait to try her Bibimbap Burger. I really love how inventive and creative her recipes are! If you guys haven’t visited her blog, you need to!
Amy doesn’t bake much so I had to bake something today. . so head on over to her blog get this recipe. This is now one of my Top 5 favorite cakes. OK, maybe Top 2. It was that good.
I hope you enjoy and make this cake! Happy Friday!
And happy LONG Labor Day weekend, woot woot!! And if you don’t know what you’re making for your Labor Day BBQ this weekend, check back here on Sunday.. I’ll have another zucchini recipe that you have to check out!
- 2½ cups all-purpose flour
- ½ cup hazelnut meal/flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- 2 large eggs
- ½ cup vegetable oil
- ¾ cup applesauce
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 cups grated or julienned zucchini, skin on
- about 2 cups blend of semi-sweet + bittersweet chocolate chips
- 4 ounces bittersweet chocolate, chopped
- 4 ounces semi-sweet chocolate, chopped
- ½ cup heavy cream
- Preheat your oven to 350 degrees. Using non-stick baking spray, spray a full sized bundt cake pan and then lightly dust with cocoa powder and knock out any excess. This will help to ensure your bundt cake releases beautifully.
- In a large mixing bowl, mix together the flour, hazelnut meal, salt, baking powder, baking soda, cinnamon and nutmeg. Set aside.
- In a separate large mixing bowl, whisk together the eggs, vegetable oil, applesauce, sugar and vanilla until light and fluffy, for about 2 to 3 minutes. Using a rubber spatula, slowly fold in the flour mixture into the wet ingredients just until combined. Lastly, gently mix in the grated zucchini and the chocolate chips.
- Pour the cake mixture evenly into your prepared bundt pan and bake for 60 minutes, or until a toothpick inserted comes out clean. Remove the bundt cake from the oven and allow to cool for about 20 minutes.
- Place the chopped chocolate in a medium sized bowl and set aside. Heat the heavy cream in a small saucepan over medium-low heat. Cook until small bubbles start to appear on the outside edge of the cream. It is not necessary to boil or simmer the heavy cream. It just needs to get hot. Pour the hot cream over the chopped chocolate and, using a wire whisk, gently stir from the middle out, until all of the chocolate is melted and smooth. Allow the chocolate ganache to cool slightly before pouring over the cake. If your ganache cools for too long, you’ll need to re-heat the mixture slightly before pouring over the cake. You want the ganache to be silky so it’s easy to pour.
- Loosen the edges around your cooled bundt cake with a fork or butter knife and then place your serving platter or cake stand against the bundt cake pan (flat surface directly on top) and invert. Gently tap the bottom of the bundt pan if needed. Your bundt cake should come out perfectly. Pour on the chocolate ganache and serve.
Click here to get read my guest post over at kimchimom.com