We’ve teamed up with KitchenAid to bring you the most indulgent way to eat your greens!
This decadent dessert is rich in taste and light in texture from the finely grated zucchini. Completing this chocolate cake is the smooth and sweet hazelnut swirl, leaving your tastebuds tingling for more.
So, get your whisk and bowl at the ready as it’s time to get creative in the kitchen this weekend!
- 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)
Preheat the oven to 325°F
Grease and flour a 9 x13-inch baking pan.
Attach Spiralizer Attachment to KitchenAid® Stand Mixer. Center one zucchini half on a fruit and vegetable skewer; attach to Spiralizer. Attach the fine spiralizing blade and position it at the end of the zucchini. Place a medium bowl below the blade to catch the zucchini. Turn the mixer to speed 4 and process until the blade reaches the end of the zucchini. Repeat with the remaining zucchini. Coarsely chop zucchini.
Sift flour, cocoa powder, baking soda and salt into another medium bowl.
Remove Spiralizer; attach flat beater to stand mixer. Combine the butter and sugar in the mixer bowl; beat on medium-high speed for 3 to 5 minutes or until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Add the flour mixture alternately with buttermilk, mixing on a low speed after each addition. Gently fold in the zucchini and chocolate chips. Spread in prepared pan.
Microwave chocolate-hazelnut spread in a small microwavable bowl for 10 to 15 seconds or until softened. Drop spoonfuls onto batter; swirl into batter with a knife.
Bake for 45 to 50 minutes or until a toothpick inserted into center comes out clean. Cool completely in pan on wire rack. Cut into squares to serve.