Imagine a dessert that's so decadent, so rich, and so chocolatey that you won't believe it's actually hiding a secret healthy ingredient. Our Vegan Chocolate Hazelnut Zucchini Cake is the ultimate culinary magic trick that transforms an ordinary vegetable into an extraordinary dessert experience. Prepare to have your taste buds amazed and your nutrition goals satisfied in one incredible slice of pure bliss!
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: Vegan
Serves: 8 servings
Ingredients
- 1 cup grated zucchini
- 1/2 cup hazelnut butter
- 1/2 cup cocoa powder
- 1 cup flour
- 1/2 cup maple syrup
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the grated zucchini and hazelnut butter. Mix well until the zucchini is fully coated with the hazelnut butter.
- Add the cocoa powder, flour, maple syrup, baking soda, and salt to the zucchini mixture. Stir until just combined, being careful not to overmix.
- Once the batter is well combined, pour it into the prepared cake pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Once the cake is completely cool, you can serve it as is or dust it with powdered sugar or cocoa powder for an elegant finish.
- Enjoy your delicious Vegan Chocolate Hazelnut Zucchini Cake with friends and family!
Tips
- Moisture is Key: When grating zucchini, don't squeeze out the moisture. The natural water content helps keep the cake incredibly moist and tender.
- Mix Gently: Overmixing can lead to a tough cake, so stir the ingredients just until they're combined. A few lumps are perfectly fine!
- Check for Doneness: Use the toothpick test to ensure your cake is perfectly baked. If it comes out clean or with just a few moist crumbs, your cake is ready.
- Cooling Matters: Allow the cake to cool completely before slicing to help it set and prevent crumbling.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
- Optional Enhancements: Consider topping with dairy-free chocolate ganache or a sprinkle of chopped hazelnuts for extra texture and flavor!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 6g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 0mg
