Hazelnut Chocolate Cake How to Bake It
There’s something about stepping into the kitchen on a cozy afternoon and chopping fresh zucchini that just feels like a little slice of home. I remember my grandma’s old recipe box, full of handwritten notes and smudged pages, and how she’d always say, “Zucchini is the gift that keeps giving.” I’ve made countless versions of this zucchini cake over the years, tweaking small things here and there — adding a pinch more cinnamon, swapping out oil for applesauce, or trying it with Greek yogurt instead of buttermilk. But one thing’s remained constant: this cake is comfort food at its finest. It’s incredibly moist, with a gentle aroma of spices, and that rich glaze draped over the top transforms it into something special. Honestly, I can’t keep this stuff in the house — it disappears in minutes at my place, especially when my kids ask for seconds. And trust me, this one’s a lifesaver on busy nights when you want something homemade but don’t want to spend hours in the kitchen. The best part? It’s practically foolproof — I tested this with almond milk, and it actually made it even creamier. So, grab your zucchinis — let’s make some magic happen!
What is Zucchini cake?
Think of zucchini cake as a delightful marriage between a quick bread and a classic spice cake — it’s essentially a moist, tender crumb full of grated zucchini, warm spices, and just the right amount of sweetness. The name’s pretty straightforward: it’s a cake that uses zucchini as a main ingredient. It’s funny because when I first heard of zucchini cake, I imagined something fancy or complicated. But really, it’s just a clever way of sneaking in veggies while making a treat everyone will enjoy. This cake is friends with those big breakfast muffins and quick brunch loaves — only a little more decadent, especially with the glossy glaze dripping over the sides. Its origin probably ties back to those late summer afternoons when my grandma would grate zucchini from her garden, waiting for baking day. It’s comforting, nostalgic, and super forgiving, making it perfect for both beginner bakers and seasoned chefs looking for that perfect, cozy dessert or snack.
Why you’ll love this recipe?
What I love most about this zucchini cake is how it manages to be both hearty and elegant all at once. The flavor profile is fantastic — a warm combo of cinnamon, nutmeg, and vanilla, complemented by the fresh zucchini’s subtle sweetness. The smell? Pure nostalgia. It’s like walking into a cozy kitchen filled with promise. Is it easy to make? too. I always do this when I need a dessert on the fly or a quick treat for last-minute guests — just toss the ingredients, stir, and bake. Plus, the ingredients are budget-friendly and readily available; no fancy stuff needed. This recipe is incredibly versatile, too. Feel free to swap out the nuts, add a handful of blueberries, or try different glazes — lemon, maple, or cream cheese frosting work beautifully too. I’ve tested this with so many variations, and it’s always a hit. It’s a sneaky way to get your family started on eating more vegetables without sacrificing flavor or fun.
How do I make Zucchini cake?
Quick Overview
This zucchini cake is genuinely a no-fuss recipe. In essence, you mix dry ingredients in one bowl, wet in another, then combine without overmixing — that’s the secret to keeping it super moist. You’ll fold in grated zucchini and your chosen filling or extras, pour everything into a prepared pan, bake until golden, and then drizzle with a luscious glaze. Honestly, it’s quick to prepare and forgiving if you’re a beginner. The real joy comes when it’s baked and big, inviting aromas swirl around your kitchen. Before you know it, you’ll have a gorgeous, moist cake ready to be sliced and devoured. The best part? The glaze is optional but highly recommended — it makes the whole thing feel polished and restaurant-worthy in seconds. Trust me on this, it’s a total crowd-pleaser and perfect for those sweet cravings that hit late at night but don’t warrant breaking out the big baking projects.
Ingredients
For the Main Batter:
– 2 cups grated zucchini (about 2 medium zucchinis, drained well)
– 1 ½ cups all-purpose flour (or gluten-free blend)
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– ½ teaspoon salt
– 1 teaspoon ground cinnamon
– ½ teaspoon ground nutmeg
– ½ cup granulated sugar
– ½ cup packed brown sugar
– ½ cup vegetable oil (or apple sauce for an even healthier twist)
– 2 large eggs
– 1 teaspoon vanilla extract
For the Filling:
– Optional: chopped walnuts or pecans, chocolate chips, or blueberries — I usually keep it simple but feel free to customize.
For the Glaze:
– 1 cup powdered sugar
– 2-3 tablespoons milk or milk alternative (adjust for desired consistency)
– A splash of vanilla or lemon juice for flavor variations
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
I always start by preheating my oven to 350°F (175°C). Then, I line my 9-inch square or round cake pan with parchment paper or give it a good greasing. Nothing’s more frustrating than the cake sticking to the pan, trust me, I’ve been there. If you want a crisp edge, a little butter and flour on the pan is perfect. While the oven warms up, I grate the zucchini — I like to squeeze out excess moisture with a clean kitchen towel or paper towels. It’s crucial because too much water makes the cake gummy. Once drained, set it aside for now.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This step ensures everything is evenly distributed, which leads to an even rise and perfect texture. I always do this first so I don’t forget — trust me, it makes a difference when you’re adding the wet ingredients later.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the eggs, sugars, oil, and vanilla until well combined. The mixture should be slightly frothy and smooth. If you’re feeling extra fancy, I’ve tested this with almond milk, and it actually makes the batter even creamier. Pour this into the dry ingredients, then gently stir until just combined. My biggest mistake has been overmixing here — it can make the cake dense. Minimal stirring is key to keeping it light and moist.
Step 4: Combine
Add the grated zucchini and fold it in gently. If you want to add nuts or blueberries, toss those in now. Be gentle so you don’t deflate the batter. It should look a little rustic — that’s what gives the cake its charming, hearty texture.
Step 5: Prepare Filling
If you’re using any fillings like chopped nuts or chocolate chips, sprinkle them over the batter or fold in gently. I usually keep it simple, but I’ve had fun experimenting by adding a swirl of cream cheese or a layer of fruit puree for extra flavor variations. Just don’t overload — the batter should still hold together easily.
Step 6: Layer & Swirl
Pour the batter into your prepared pan. If you want to make it extra pretty, you can add dollops of filling on top and swirl them gently using a toothpick or skewer. This creates a lovely marbled effect and surprises in every bite. Make sure to spread the batter evenly — I use the back of a spoon for smoothness.
Step 7: Bake
Pop it into the oven and bake for 35-40 minutes. Check doneness with a toothpick inserted in the center — if it comes out clean, you’re good! My oven sometimes runs hot, so I start checking around 33 minutes. The edges should be golden, and the house will fill with that warm, inviting smell that makes everyone come running.
Step 8: Cool & Glaze
Let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack. Once cool enough to handle (but still slightly warm is fine), drizzle your glaze over the top. I like to do this while the cake’s still a little warm so it sinks in a bit, creating a shiny, sticky layer that’s just heaven.
Step 9: Slice & Serve
When it’s fully cooled, slice with a sharp serrated knife. Serve with a cup of coffee or tea — the glaze and spices make each bite irresistible. Honestly, I think this cake tastes even better the next day, once the flavors have melded together. It’s perfect for breakfast, afternoon snacks, or after dinner. I love to serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat, but honestly, it really shines all on its own.
What to Serve It With
This zucchini cake is so versatile, I’ve served it for just about everything. For breakfast, I love a simple cup of black coffee or a chai latte — the sweet spice notes in the cake pair beautifully with warm drinks. Once it’s cooled, I sometimes serve slices alongside fresh berries or a drizzle of extra glaze, especially when I want to make it feel a little special for brunch. It’s also perfect after dinner — the richness of the glaze makes it feel like a little dessert indulgence. My family’s favorite way is with a tall glass of cold milk or even a gentle herbal tea if I want something lighter. If you’re hosting a casual get-together, serve it with an extra bowl of whipped cream or mascarpone on the side. My kids ask for this all the time, especially when I surprise them with a slice after school — it’s become a little family tradition. And honestly, leftovers are pure gold — just wrap well and store in an airtight container.
Top Tips for Perfecting Your Zucchini Cake
Over the years, I’ve learned a few tricks that make this recipe even better. First, make sure to squeeze out as much moisture from the zucchini as possible — even a little extra water can make the batter a bit gummy. I always grate once, then press it in a clean dish towel or paper towel; this really helps. When mixing, fold gently to keep the batter airy — overmixing is a quick way to end up with a dense cake. If you want to change up the flavor, try adding orange zest to the batter for a citrus twist or swapping cinnamon for pumpkin pie spice if you’re feeling festive. For the swirl pattern, I use the tip of a skewer to create pretty marbling — it’s surprisingly simple and very striking. Ingredient swaps work well, too — I’ve replaced some of the flour with almond meal for added nuttiness, or used coconut sugar instead of white sugar. Experimenting is the fun part of baking, and with this recipe, you don’t have to worry about messing it up — it’s forgiving and adaptable. My biggest lesson? Always check for doneness a few minutes early, as oven temperatures can vary. And don’t skip the glaze; it really lifts the whole cake into those bakery-style heights!
Storing and Reheating Tips
This cake stays fresh surprisingly well. Keep any leftovers in an airtight container at room temperature for up to 2 days — just cover loosely so it can breathe. After that, I prefer to refrigerate it — wrapped tightly or stored in a sealed container — for up to a week. I’ve also frozen slices individually wrapped in plastic wrap then stored in a freezer bag for up to 3 months; they reheat nicely in the microwave — just 15-20 seconds to warm through. Be mindful that the glaze might firm up in the fridge, so if you want it extra glossy, just warm it slightly before drizzling again. If you plan to serve it later in the day, I recommend glazing just before serving for the best shine and freshness. When thawing frozen slices, leave them at room temperature for about 15 minutes and enjoy the moist, flavorful bite that always reminds me of summer gardens.
Frequently Asked Questions
Final Thoughts
If there’s one recipe that feels like a warm hug, this zucchini cake is it. It’s a wonderful way to enjoy fresh vegetables in a sweet, satisfying form. Every time I bake it, I think of lazy weekend mornings and the joy of sharing homemade treats with loved ones. This cake is forgiving, adaptable, and downright delicious — perfect for both a casual snack and a special occasion. Trust me, once you see how quick and easy it is, it’ll become your go-to recipe whenever zucchinis are in season. Plus, it’s a sneaky way to sneak in some healthy veg without anyone noticing! If you try it, I’d love to hear your variations — maybe a splash of orange zest, or swapping the glaze for a cream cheese layer? Happy baking, and I can’t wait to hear how yours turns out! Don’t forget to leave a comment or share this recipe with friends who might love it too—nothing beats spreading the joy of a good homemade cake.
Nutella Chocolate Cake
Ingredients
Method
- Preheat oven to 300°F. Prepare three 8-inch cake pans with parchment paper and grease the sides.
- Add flour, sugar, cocoa powder, baking soda, and salt to a large bowl and whisk together.
- Add eggs, milk, vegetable oil, and vanilla extract and mix until well combined.
- Add water and gently mix until the batter is smooth and thin.
- Divide batter evenly into the pans and bake for 30-33 minutes until a toothpick comes out clean.
- Cool cakes for 10 minutes, then transfer to racks to cool completely.
- Prepare the buttercream by beating butter and Nutella until smooth.
- Gradually add powdered sugar and mix until combined.
- Add heavy cream a tablespoon at a time until the desired consistency is reached.
- Level the cakes, then spread buttercream between layers and on the outside.
- Make ganache by heating Nutella, chocolate chips, and heavy cream until smooth. Pour over the cake and smooth evenly.
- Pipe remaining frosting around the top edge, decorate with Ferrero Rocher candies.
- Refrigerate if not serving immediately. Serve at room temperature.
