Ingredients
• 3 cup zucchini, shredded and pressed
• 1/2 cup greek yogurt
• 1/2 cup vegetable oil
• 1 cup brown sugar
• 4 teaspoon vanilla extract
• 4 eggs, room temperature
• 1 1/2 cup all purpose flour
• 1 1/2 cup cocoa powder
• 2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 2 cup semisweet chocolate chips, divided
• 1/3 cup of toasted hazelnuts, chopped
For the Baileys caramel sauce:
• 1/2 cup unsalted butter
• 3/4 cup dark brown sugar, packed
• 2 teaspoons vanilla extract
• 1/3 cup heavy cream
• 4 tablespoons of baileys
• 1/2 teaspoon salt
Instructions
Preheat the oven to 350°F.
Using a cheese grater, finely grate the zucchini over a paper towel. Wrap the zucchini in the paper towel, press the zucchini to release some of the moisture. Don’t completely dry it out, but press firmly on it to dry out any excess moisture. Firmly press the zucchini into a measuring cup to measure out 1 ½ packed cups. If you need to grate more zucchini, repeat the process.
In a large mixing bowl, combine the greek yogurt, oil, and brown sugar. Use a whisk to beat until combined. Add the vanilla and eggs one at a time, whisking between addition. Stir in the zucchini and set aside.
In a separate bowl combine the flour, cocoa powder, baking soda, baking powder and salt. Stir in the wet ingredients into the dry ingredients until combined and no lumps of flour remain. Fold in ⅔ cup of chocolate chips, setting the other third aside for the top of the bread.
Pour batter into your nonstick bundt pan and Bake for 45 minutes, or until the bread springs back when you touch it and a knife inserted into the middle comes out clean.
Once cooled, flip the cake out and using a serrated knife cut across the bottom of the cake to make it level.
Next make the baileys caramel sauce by adding sugar and butter to a pan on medium heat. Stir until dissolved and the mixture begins to bubble. At this point add the baileys and heavy cream mixing until combined and it begins to bubble again. Remove from the heat to cool and stir in the vanilla.
Once cooled pour over the Bundt cake and top with toasted hazelnuts. Serve!
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