Chocolate Zucchini Hazelnut Bread (Gluten Free) |
|
 |
Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
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. 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.
|
|