Chocolate Zucchini Hazelnut Bread (Gluten Free)

Inspired by Rita--’s recipe Chocolate Zucchini Bread (Cake) (Chocolate Zucchini Bread(Cake)). I used raw hazelnuts and left the membranes on. You could substitute one cup all-purpose flour for the oat and soy flours. This is also good baked in an 8-inch square pan, like brownies, in which case you would reduce the baking time.

• Ready In: 1 hr 5 mins
• Serves: 8
• Yields: 1 loaf

Ingredients

• 2  large eggs, lightly beaten
• 1⁄2 cup extra virgin olive oil
• 3⁄4 cup light brown sugar
• 1⁄2 teaspoon vanilla
• 1 -1 1⁄2 cup  coarsely grated zucchini
• 2 1⁄2 tablespoons  unsweetened cocoa
• 3⁄4 cup  organic  oat flour
• 1⁄4 cup  organic  soy flour
• 1⁄2 teaspoon baking soda
• 1  pinch salt
• 1  teaspoon cardamom
• 1⁄2 teaspoon cinnamon
• 1⁄2 cup  chopped hazelnuts

Directions

1. Preheat oven to 350 degrees.
2. Spray a 9 x 5 loaf pan with cooking spray.
3. In a bowl combine and oil and eggs. Add sugar; mix.
4. Stir in vanilla and zucchini.
5. In a separate bowl, combine cocoa, flours, baking soda, salt and spices; gradually stir into liquid mixture to combine.
6. Stir in nuts.
7. Pour into prepared pan.
8. Bake about 45-50 minutes or until a toothpick inserted into center comes out clean.
9. NOTE: This also turned out well when made low-fat: I used 1/4 cup oil and 1/4 cup unsweetened applesauce.