Name: Chocolate Zucchini Hazelnut Snacking Cake
Ingredients: 120 Grams All Purpose Flour (1 Cup); 30 Grams Unsweetened Cocoa Powder; ½ Teaspoon Baking Soda; ½ Teaspoon Baking Powder; ½ Teaspoon Kosher Salt; 70 Grams Unsalted Room Temperature Butter (5 Tablespoons); 100 grams Brown Sugar (½ Cup); 1 Large Whole Egg - Room Temperature; 120 ml Buttermilk (½ Cup); 2 Tablespoons Vegetable Oil; 1 Teaspoon Vanilla Extract; 100 Grams Lightly Packed Finely Shredded Zucchini, Squeezed of liquid before measuring ( (about 3/4 Cup)); ¼-⅓ Cup Chocolate Hazelnut Spread; 10-12 Toasted Hazelnuts, Chopped; 8 Grams Granulated Sugar (About 2 Teaspoons)

Chocolate Zucchini Hazelnut Snacking Cake

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Ingredients

120 Grams All Purpose Flour 1 Cup
30 Grams Unsweetened Cocoa Powder
½ Teaspoon Baking Soda
½ Teaspoon Baking Powder
½ Teaspoon Kosher Salt
70 Grams Unsalted Room Temperature Butter 5 Tablespoons
100 grams Brown Sugar ½ Cup
1 Large Whole Egg – Room Temperature
120 ml Buttermilk ½ Cup
2 Tablespoons Vegetable Oil
1 Teaspoon Vanilla Extract
100 Grams Lightly Packed Finely Shredded Zucchini, Squeezed of liquid before measuring (about 3/4 Cup)
¼-⅓ Cup Chocolate Hazelnut Spread
10-12 Toasted Hazelnuts, Chopped
8 Grams Granulated Sugar About 2 Teaspoons

Instructions

Butter the bottom and sides of an 8” round cake pan. Line the bottom with parchment paper and butter the parchment paper. Coat the sides and bottom with flour and tap out the excess. (My pan of choice is USA Pan.)
Preheat your oven 350 degrees Fahrenheit.
In a seperate bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Set aside.
In the bowl of a stand mixer, in a large bowl using a hand mixer or in a large bowl with a large rubber spatula, cream together the butter and brown sugar for 1-2 minutes until the mixture is light in color.
Add the egg and beat until combined.
Whisk together the buttermilk, oil and vanilla extract. Add to the wet ingredients and mix until combined.
Add the zucchini and all the dry ingredients to the bowl and gently mix together using a large rubber spatula until you don't see any dry ingredients.
Place 1/2 the batter in the pan and using an offset spatula smooth to an even layer.
Warm the chocolate hazelnut spread in the microwave for 15-20 seconds so that it has a consistency that you can drizzle.
Drizzle the spread over the first layer of batter.
Top with the remaining batter and spread to an even layer.
Sprinkle the top with the chopped hazelnuts and 2 teaspoons of sugar.
Bake for 25-28 minutes or until the top springs bake when gently pressed.
Place the pan on a rack and allow the cake to cool for about 15-20 minutes.
Invert the cake onto a plate. Top with your serving plate and invert again.
You can drizzle the top with some chocolate hazelnut spread or leave it plain.
Enjoy!