Ingredients

1. 3 cups shredded zucchini about 3 medium zucchinis
2. 2 ¼ cups all-purpose flour
3. ½ cup cocoa powder
4. 2 ½ teaspoons baking powder
5. 2 teaspoons baking soda
6. 1 teaspoon salt
7. 1 teaspoon cinnamon
8. 1 cup avocado oil
9. 1 cup granulated sugar
10. 1 cup brown sugar
11. 4 flax eggs*
12. ½ cup milk
13. 2 teaspoons vanilla extract
14. ¾ cup chocolate chips
15. ¾ cup hazelnuts roughly chopped
16. Cinnamon Glaze or Chocolate Ganache

Instructions

1. Preheat your oven to 350 F. Lightly spray a 10″ bundt cake pan and set aside.
2. In your food processor with the shredder attachment, shred your zucchini and set aside.
3. In a medium bowl combine flour, cocoa powder, baking powder, baking soda, salt, and cinnamon. In a separate bowl, whisk together oil and both sugars. Add flax eggs, milk, and vanilla extract. Stir to combine. Fold in shredded zucchini. In a separate bowl, whisk together oil and both sugars. Add flax eggs, milk, and vanilla extract. Stir to combine. Fold in shredded zucchini.
4. Pour batter into the prepared bundt pan and bake for 45-50 minutes until a knife inserted in the middle come out clean. Remove from oven and let cake cool for 20 minutes before flipping it out onto a wire cooling rack to let cool all the way.
5. Once cool, top with cinnamon glaze or chocolate ganche.