The Best Zucchini Hazelnut Chocolate Chip Cake . . . Ever.

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Zucchini Hazelnut Chocolate Chip Cake

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.

Zucchini Hazelnut Chocolate Chip Cake_slice by Hip Foodie Mom

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!

The Best Zucchini Hazelnut Chocolate Chip Cake . . . Ever.
 
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Note: To help you release your bundt cake with ease, you will need non-stick baking spray and some cocoa powder.
Author:
Recipe type: Dessert
Ingredients
For the cake:
  • 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
For the chocolate ganache:
  • 4 ounces bittersweet chocolate, chopped
  • 4 ounces semi-sweet chocolate, chopped
  • ½ cup heavy cream
Instructions
For the cake:
  1. 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.
  2. In a large mixing bowl, mix together the flour, hazelnut meal, salt, baking powder, baking soda, cinnamon and nutmeg. Set aside.
  3. 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.
  4. 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.
For the ganache:
  1. 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.
To serve:
  1. 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

Zucchini Hazelnut Chocolate Chip Cake by Hip Foodie Mom

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Comments

    • Thanks so much, Jess!! This cake didn’t even need the chocolate ganache, honestly. . but I got a little carried away! 😛

      Reply

  4. Be still my heart.. That looks gorgeous and the addition of hazelnut flour is genius! I have some chestnut flour I’ve been wondering what to do with, I might have to make this with it? And I will definitely have to check out Amy’s site. I’m a huge spam musubi addict and that ramen sandwich sounds off the hook!!

    Reply

    • hey girl, you HAVE to try this. . I think you will love it!!! Thanks for the comment! 🙂 Happy long weekend to you and the family!

      Reply

    • Serena, you have to find some hazelnut flour ASAP! I always buy Bob’s Red Mill and can usually find it at any local grocery store . . but Whole Foods (if you have one close by) usually always has it too!! good luck!

      Reply

  7. Alice, holy whoa, that is one amazing cake! I looooooove those beautiful little specks of green and this looks ridiculously moist ‘n rich ‘n delish. Heading over to check out your guest post! Enjoy the Labour Day long weekend with your family 🙂

    Reply

  9. Oh gosh oh gosh oh gosh… This looks amazing Alice!! So moist, veggie-ful and delicious! I am definitely heading right over to kimchi mom to snag the recipe… Though my ability to bake is somewhat limited at the moment (wah!). I will be doing so much baking when I get home! Xxx

    Reply

  12. I actually got Bill to eat my chocolate zucchini cake, but he kept trying to pull out the green pieces. Sheesh. Your chocolate chip version looks just as moist and wonderful. Off to check out your guest post 🙂

    Reply

  15. Hazelnut, chocolate…the combo reminds me of NUTELLA! The surely looks very moist and just the right thing with a pot of freshly brewed tea for the afternoon break. Thanks for sharing, Alice.
    Have a wonderful holiday weekend!
    Angie

    Reply

  21. Ok, I must demand to know where you found hazelnut flour??? I almost always put chocolate frosting on top of my zucchini cakes and sprinkle on chopped, roasted hazelnuts!! It’s seriously the best combination in the world!! I’m loving this, Alice!

    Reply

  24. Oh my gosh, this zucchini cake looks incredible, Alice! Love those pretty green specks beside the chocolate chips! I haven’t tried hazelnut flour yet but it sounds so good. Hopping over to check out the recipe – have a wonderful Labor Day!

    Reply

Trackbacks

  2. […] The solution? Mug cakes! Those cups with handles aren’t just for drinking anymore. Simply pour all the ingredients into the mug, mix, and microwave for about 2 minutes. (Near) Instant gratification at its best ;). I decided to make this gluten-free by using almond flour since people have been asking me more and more for gf recipes. I truly love baking with almond flour and all its nutty gloriousness and am going to start experimenting with other gf flours, like chickpea, brown rice, and hazelnut. […]

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