Walnut Zucchini Cake with Chocolate Liqueur Drizzle

This Walnut Zucchini cake is the perfect balance of rich nuttiness and subtle, earthy sweetness from the zucchini. Every bite delivers a melt-in-your-mouth experience, with just the right crunch from toasted walnuts. To top it all off, we’ve taken it to the next level with a messy-yet-luxurious drizzle of glossy, chocolate liquor drizzle! It's like a warm hug from Nonna, but with a little extra indulgence.
INGREDIENTS:
Eggs: 6
Brown sugar: ½ cup
Olive oil: 1 cup
Maple syrup: ¼ cup
Sea salt: 1 teaspoon
Vanilla extract: 1 tablespoon
Cinnamon: 1 ½ teaspoons
Cloves: ½ teaspoon
Nutmeg: ½ teaspoon
Flour: 2 ¼ cups
Baking soda: 1 ½ teaspoons
Baking powder: 3 teaspoons
Shredded zucchini: 3 cups
Crushed Walnuts: 1 cup
DIRECTIONS:
Step 1: Mix it Up
Start by gathering a large mixing bowl and your electric mixer. Crack the eggs into the bowl, add in the sugar and oil, and beat them together on medium speed for about 2 minutes. You’re looking for a light and creamy mixture here-this will form the base of your cake.
Step 2: Add the Warm Spices
Now it’s time to build flavor. Pour in your maple syrup and vanilla extract. Then, sprinkle in the salt, cloves, cinnamon, and nutmeg. Give it all a good mix by hand, until everything is fully combined. These warm spices will infuse your cake with that cozy, irresistible aroma.
Step 3: Gradually Incorporate the Flour
**Mixing by hand will avoid overworking the batter. Gradually add in your flour, stirring slowly as you go. Make sure the flour is fully integrated before moving on to the next batch. This process ensures a smooth and evenly textured cake. Once all the flour is in, stir until your batter is nice and consistent.
Step 4: Boost with Leavening Agents
Next, sprinkle in the baking soda and baking powder. Mix them thoroughly into the batter. These ingredients will give your cake the rise it needs to be fluffy and light.
Step 5: Fold in the Goodness
Now for the star ingredients! Grab your shredded zucchini and crushed walnuts and gently fold them into the batter. By hand, fold until everything is evenly distributed and the batter looks rich and textured. The zucchini will help keep your cake moist, while the walnuts provide a satisfying crunch in every bite.
Step 6: Prep the Pan and Pour
Grease a 10-inch cake pan thoroughly, ensuring all sides are coated to prevent sticking. Pour the batter into the pan, spreading it evenly with a spatula. Make sure the surface is smooth for an even bake.
Step 7: Bake to Perfection
Place the cake into a preheated oven at 350°F (175°C). Let it bake for 45-60 minutes. To check if it’s done, insert a toothpick into the center-if it comes out clean or with a few moist crumbs, your cake is ready. Remove it from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Step 8: Chocolate Drizzle (Optional but Recommended!)
Once the cake has cooled slightly, it’s time to get creative with chocolate! Melt your favorite chocolate (dark, milk, or white-it’s up to you!) and drizzle it generously over the top of the cake. If you’re feeling adventurous, take Nonna’s advice and stir in a splash of liqueur to the melted chocolate for a flavor boost that will elevate your cake to the next level.
Step 9: Finishing Touches
For that final flourish, sprinkle a handful of shredded coconut over the chocolate while it’s still soft. This not only adds a delightful texture but also gives the cake a beautiful presentation. The coconut contrasts beautifully with the glossy chocolate, making your cake look irresistible.
Step 10: Cool, Slice, and Serve
Let the cake cool completely before slicing into it. This allows the flavors to settle and makes cutting easier. Once cooled, slice, serve, and enjoy the rich combination of flavors-moist zucchini, crunchy walnuts, and luscious chocolate all in one glorious bite!
MUSIC:
Lux-Inspira - Baby Smile
Steven Beddall - Playful Pandas
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