Chocolate, zucchini and hazelnut loaf

Name: Chocolate, zucchini and hazelnut loaf
Cook time: 1 h
Yield: 6
Cuisine: Modern Australian
Ingredients: 200g plain flour; 30g unsweetened cocoa powder; 1 tsp baking powder; ½ tsp bicarbonate of soda; ½ tsp fine sea salt; 40g ground almonds; 2 large eggs; 250g light brown sugar; 100ml sunflower or light olive oil; 50g Greek yoghurt; 1½ tsp vanilla extract; 200g zucchini (1 large or 2 small), coarsely grated; 150g dark chocolate (about 70 per cent cocoa mass), roughly chopped; 100g hazelnuts, roughly chopped

The secret to making this cake irresistibly moist is a green veg you might not associate with chocolate cake.

Helen Goh

April 11, 2025

Perfect on its own or served with greek yoghurt or ice-cream. William Meppem

easyTime:30 mins - 1 hourServes:6

If you’re looking for a way to make the most of zucchini, whether from your own vegie patch or a weekend farmers’-market haul, try this easy loaf-cake. The zucchini keeps the cake irresistibly moist, while the cocoa, chocolate and nutty hazelnuts add texture and richness. It’s perfect as an afternoon tea treat or an Easter dessert served with thick Greek yoghurt or ice-cream.

Ingredients

200g plain flour
30g unsweetened cocoa powder
1 tsp baking powder
½ tsp bicarbonate of soda
½ tsp fine sea salt
40g ground almonds
2 large eggs
250g light brown sugar
100ml sunflower or light olive oil
50g Greek yoghurt
1½ tsp vanilla extract
200g zucchini (1 large or 2 small), coarsely grated
150g dark chocolate (about 70 per cent cocoa mass), roughly chopped
100g hazelnuts, roughly chopped

Method

Step 1
Line the base and sides of a standard loaf tin (about 20cm x 10cm) with baking paper, making sure there are a few centimetres overhang on the longer sides.
Step 2
Preheat the oven to 165C fan-forced (185C conventional).
Step 3
Sift the flour, cocoa powder, baking powder, bicarb soda and salt in a medium bowl, then add the ground almonds. Set aside.
Step 4
Combine the eggs, brown sugar, oil, yoghurt and vanilla extract in a large bowl and whisk for about a minute until creamy and fully blended. Add the grated zucchini and mix to combine, then add in the sifted, dry ingredients. Using a flexible spatula, fold gently and, when almost combined, add 100g of the chopped chocolate and 50g of the chopped hazelnuts. Fold until just combined, then scrape the batter into the prepared loaf tin.
Step 5
Scatter the remaining 50g of dark chocolate and 50g of hazelnuts evenly on top of the cake, then place in the oven. Bake for 1 hour and 15 minutes (if the nuts are browning too quickly on top, cover the cake loosely with kitchen foil) or until a skewer inserted into the middle of the cake comes out clean.
Step 6
Cool the cake in the tin on a wire rack for a few minutes before lifting it out of the tin to cool completely. Slice thickly to serve.