Cocoa, Zucchini, and Hazelnut Cake

As receitas lá de casa

Just the recipe name itself is enough to get your mouth watering, and that's when you see the photo and wham! It's totally no surprise if you happen to be overcome with the desire to make this cake, and Right. Now. After all, it's like the very best zucchini bread but with cocoa powder added to the batter, and with hazelnuts replacing the usual walnuts. This is snacking cake at its finest .


  • 200 grams flour
  • 150 grams zucchini
  • 50 grams cocoa powder
  • 1 teaspoon cinnamon
  • 80 grams margarine (at room temperature, or softened in the microwave)
  • 200 grams sugar
  • 1 teaspoon vanilla extract (optional)
  • 2 eggs
  • 1/2 cup milk
  • 60 grams chopped hazelnuts (finely)
  • 1 teaspoon baking soda
  • 1 pinch salt


  1. Preheat oven to 360°F.
  2. Grease a cake pan with butter and flour.
  3. Set aside.
  4. Grind the hazelnuts for a few seconds in a Thermomix at speed 5-7, until they have turned to powder.
  5. Set aside.
  6. Weigh the zucchini, then peel and cut into small pieces.
  7. Chop briefly on speed 4.
  8. Repeat, if necessary.
  9. Set aside.
  10. Rinse and dry the grinder.
  11. Place the sugar in, increasing from speed 5-10 for about 30 seconds.
  12. Add the butter and set for 2.5 minutes, at speed 3.5.
  13. Set for 3 minutes at speed 3 and add 1 egg every minute.
  14. At the last minute, add the vanilla extract and the milk.
  15. Add the flour, baking powder, baking soda, cinnamon, salt and ground hazelnuts.
  16. Set for 2 minutes, speed 3.5.
  17. Finally, add the zucchini and mix for a few seconds, speed 3.
  18. Place it in the the cake pan and bake in preheated oven for about 45 minutes.
  19. Perform a toothpick test to be sure that it's done. Once done, remove it from the oven, remove the cake from the pan and let it cool.
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