So, I made this cake last week while we were house-sitting for some missionary friends who have a garden. Each day we had about 2 or 3 zucchini that we harvested, and so I had to try some baking with it. Honestly, this cake was just too good not to share…with a bittersweet chocolate cake on the bottom complimented with creamy hazelnut Nutella frosting, what’s not to like. Hope you try it!
Chocolate Zucchini Cake with Nutella Frosting
1 1/2 cups zucchini, shredded
2 eggs, beaten
1/4 cup unsweetened applesauce
1 Tbsp. canola oil
1/4 cup buttermilk
1 tsp. vanilla extract
1 cup whole wheat flour
1/2 cup sugar
1/2 cup cocoa powder
1 tsp. baking powder
1/4 tsp. baking soda
Preheat your oven to 350 degrees and spray a 8×8 inch square baking pan with cooking spray. In one bowl combine your wet ingredients, zucchini, eggs, applesauce, oil, buttermilk, and vanilla. In a separate bowl combine the dry- flour, sugar, cocoa, baking powder, and soda. Add the wet ingredients to the dry and stir to combine. Mix only until moistened- do not overmix.
Pour the batter into the prepared pan and bake approximately 20-30 min. or until a toothpick inserted comes out clean. (we don’t have a timer, so I don’t really know how long this cooked…I think around 25 or 30 minutes)
While the cake is cooling make your frosting.
In a small bowl combine:
1/3 cup Nutella hazelnut spread
4-5oz. light cream cheese, soft
Low fat milk – I used about 1 Tbsp.
Mix together with a whisk until you get your desired consistency. Spread over cooled cake, and serve. I put the leftovers in the refrigerator because the frosting was a little gooey, and Pete and I both thought the cake tasted even better cold. Enjoy!