Chocolate Zucchini Hazelnut Bread (Gluten Free)
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Yields:
-
1 loaf
- Serves:
- 8
ingredients
- 2 large eggs, lightly beaten
- 118.29 ml extra virgin olive oil
- 177.44 ml light brown sugar
- 2.46 ml vanilla
- 236.59-354.88 ml coarsely grated zucchini
- 36.97 ml unsweetened cocoa
- 177.44 ml organic oat flour
- 59.14 ml organic soy flour
- 2.46 ml baking soda
- 0.25 ml salt
- 4.92 ml cardamom
- 2.46 ml cinnamon
- 118.29 ml chopped hazelnuts
directions
- Preheat oven to 350 degrees.
- Spray a 9 x 5 loaf pan with cooking spray.
- In a bowl combine and oil and eggs. Add sugar; mix.
- Stir in vanilla and zucchini.
- In a separate bowl, combine cocoa, flours, baking soda, salt and spices; gradually stir into liquid mixture to combine.
- Stir in nuts.
- Pour into prepared pan.
- Bake about 45-50 minutes or until a toothpick inserted into center comes out clean.
- NOTE: This also turned out well when made low-fat: I used 1/4 cup oil and 1/4 cup unsweetened applesauce.
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