Chocolate Zucchini Cake with Chocolate-Hazelnut Swirl
Makes 24 squares
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 (11/2 sticks) butter, softened
1 teaspoon vanilla
2/3 cup buttermilk
1 cup bittersweet chocolate chips
1/2 cup chocolate-hazelnut spread
Preheat oven to 325°F
Grease and flour 9 x13-inch baking pan.
Attach Spiralizer Attachment to KitchenAid® 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.
Sift flour, cocoa powder, baking soda and salt into another medium bowl.
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.
Microwave chocolate-hazelnut spread in small microwavable bowl 10 to 15 seconds or until softened. Drop spoonfuls onto batter; swirl into batter with knife.
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.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*