Hazelnut Zucchini Cake

Hazelnuts are by far my favorite nuts. Growing up in Germany we had a big garden and our adjoining neighbor on one side had a big hazelnut tree. Luckily a lot of the nuts ended up in our yard for us children to eat. We just loved it.

This zucchini cake caught my eye because it is made with olive oil instead of butter. This always results in a very moist cake that keeps very well. The original recipe calls for chocolate chips instead of the hazelnuts. I opted for the healthier version. I also thought that Chinese five-spice would make a perfect addition and added some with the cinnamon.

The cake came out wonderfully light and moist. The hazelnuts go very well with the added spices. A perfect cake with a cup of tea or to pack in your kids' lunch boxes.


Ingredients:

*  4 eggs
*  1 cup olive oil
*  1 1/2 cup sugar
*  2 teaspoons vanilla
*  1 teaspoon ground cinnamon
*  1 teaspoon Chinese five spice
*  3 cup flour
*  1  teaspoon baking powder
*  1  teaspoon salt
*  1/2  teaspoon baking soda
*  4 cups grated zucchini
*  1 cup hazelnuts, toasted and chopped
*  add chocolate chips if you like

Directions:

Preheat oven to 350 º F. Grease and flour a bundt pan.

In a bowl, mix eggs, add sugar, oil and vanilla until the consistency is smooth.

In another bowl, combine flour, baking powder, salt, baking soda, cinnamon and Chinese all spice.

Stir dry ingredients into the wet ingredients until just incorporated. Don't over mix. Fold in the zucchini and hazelnuts.

Pour into prepared pan and bake 35 to 40 minutes or until a toothpick inserted in center comes out clean.

Inspired by Victoria's Chocolate Chip Zucchini bread recipe at  "Les petits plats de Victoria".