Chocolate Zucchini Cake With Chocolate-Hazelnut Swi

Name: Chocolate Zucchini Cake With Chocolate-Hazelnut Swirl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium zucchini cut in half; 2 1/4 cups cake flour; 1/3 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 1/2 cups sugar; 3/4 cup butter softened; 2 eggs; 1 teaspoon vanilla; 2/3 cup buttermilk; 1 cup bittersweet chocolate chips; 1/2 cup hazelnut chocolate-, spread

Servings: persons

2 medium zucchini cut in half
2 1/4 cups cake flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups sugar
3/4 cup butter softened
2 eggs
1 teaspoon vanilla
2/3 cup buttermilk
1 cup bittersweet chocolate chips
1/2 cup hazelnut chocolate-, spread

1
Preheat oven to 325u00b0F
2
Grease and flour 9 x13-inch baking pan.
3
Attach Spiralizer Attachment to KitchenAid(R) Stand Mixer. Center one zucchini half on fruit and vegetable skewer; attach to Spiralizer. Attach fine spiralizing blade and position at end of zucchini. Place medium bowl below blade to catch zucchini. Turn mixer to speed 4 and process until blade reaches end of zucchini. Repeat with remaining zucchini. Coarsely chop zucchini.
4
Sift flour, cocoa powder, baking soda and salt into another medium bowl.
5
Remove Spiralizer; attach flat beater to stand mixer. Combine butter and sugar in mixer bowl; beat on medium-high speed 3 to 5 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add flour mixture alternately with buttermilk, mixing on low speed after each addition. Gently fold in zucchini and chocolate chips. Spread in prepared pan.
6
Microwave chocolate-hazelnut spread in small microwavable bowl 10 to 15 seconds or until softened. Drop spoonfuls onto batter; swirl into batter with knife.
7
Bake 45 to 50 minutes or until toothpick inserted into center comes out clean. Cool completely in pan on wire rack. Cut into squares to serve.

1606

kcal

Calories

Fat

177

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 medium zucchini cut in half, 2 1/4 cups cake flour, 1/3 cup unsweetened cocoa powder, 1 teaspoon baking soda, and more.

Yes, Chocolate Zucchini Cake With Chocolate-Hazelnut Swirl falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Zucchini Cake With Chocolate-Hazelnut Swirl

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions