Decadent Chocolate Zucchini Hazelnut Bread Recipe
Hey there, fellow health enthusiasts! Today, I’m excited to share with you one of my go-to gluten-free and dairy-free chocolate bread recipes – Chocolate Zucchini Hazelnut Bread. Trust me when I say that this bread ticks all the right boxes when it comes to being a healthy yet indulgent treat.
For starters, this recipe is loaded with fresh grated zucchini, giving it an extra moist texture that’s hard to resist. But don’t let the zucchini fool you – this bread also contains rich cocoa powder and chocolate chips for a double dose of chocolatey goodness.
What’s more, this recipe uses hazelnuts as its base, which adds a depth of nutty flavor that pairs perfectly with the chocolatey goodness. And did I mention that it’s completely gluten-free and dairy-free? That’s right! This recipe is perfect for those with dietary restrictions or anyone looking to incorporate more wholesome ingredients into their diet.
With just a few simple instructions and some pantry staples, you’ll have a deliciously decadent chocolate treat in no time. So put on your apron and get ready to bake up a storm with me. Trust me, your taste buds will thank you for it!
Why You’ll Love This Recipe
Just the thought of chocolate hazelnut bread can make your sweet tooth tingle. But this gluten-free, dairy-free and organic recipe takes it to a whole new level by adding zucchini, which makes it both delicious AND healthy!
Why will you love this recipe? Let me tell you, friend. First of all, it’s bursting with rich chocolate flavor that will satisfy even the most intense cravings. And it’s not just any chocolate – this recipe features both unsweetened cocoa powder and gluten-free chocolate chips for that double-chocolate goodness.
But don’t worry about indulging in those sweet treats because this bread has a secret ingredient – grated zucchini! You would never know that there’s a vegetable hidden inside this heavenly bread. The zucchini adds an extra moistness to the texture, while also being low in calories and high in vitamins, minerals, and fiber.
What’s more? Hazelnuts! These little nuts are packed with protein, fiber, and healthy fats. They also add a crunchy texture and rich nutty flavor that complements the sweetness of the chocolate perfectly.
But wait, it gets even better. This recipe is gluten-free, dairy-free and organic making it suitable for people with allergies or specific dietary requirements. Plus, you can easily turn it into a vegan recipe by swapping out the eggs for flax eggs.
So whether you’re craving something sweet or simply looking for a healthy snack to enjoy anytime of day, this Chocolate Zucchini Hazelnut Bread is the perfect choice. Trust me when I say that you’ll love every bite!
Ingredient List
Let’s talk ingredients! We’ll need a few items to make our gluten-free Chocolate Zucchini Hazelnut Bread. Don’t worry, it’s all organic and dairy-free. Here are the ingredients you’ll need to have handy:
Dry Ingredients
- 1 1/2 cups gluten-free flour (I recommend King Arthur Flour Gluten-Free Blend)
- 1/2 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1/2 teaspoon salt
Wet Ingredients
- 3 large eggs
- 3 cups grated zucchini
- 1 cup light brown sugar
- 1/2 cup coconut sugar
- 1/2 cup extra-virgin olive oil
- 1/2 cup chopped hazelnuts
- 2 teaspoons vanilla extract
Make sure to have these ingredients ready before you start baking your delicious chocolatey bread.
The Recipe How-To
Now that we’ve talked about why this chocolate zucchini hazelnut bread is an absolute game-changer, let’s dive into the recipe itself. Here’s how to make it yourself:
Ingredients:
- 2 cups grated zucchini
- 1/2 cup almond flour
- 1/2 cup cocoa powder (unsweetened)
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp sea salt
- 3 large eggs (or 3 flax eggs if vegan)
- 1/2 cup extra-virgin olive oil or avocado oil
- 1/2 cup light brown sugar or coconut sugar
- 1 tsp vanilla extract
- 1/2 cup chopped hazelnuts
Instructions:
- Preheat your oven to 350F degrees and grease a loaf pan with coconut oil.
- Combine your grated zucchini, eggs, sugar, and vanilla extract in a bowl.
- In a separate bowl, whisk together the almond flour, cocoa powder, baking soda, baking powder, and sea salt until smooth.
- Add the dry ingredients mixture to the zucchini mixture and mix well.
- Stir in your chopped hazelnuts until they’re evenly distributed throughout the batter.
- Pour the batter into your greased loaf pan and bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven and let it cool completely before slicing.
Trust me when I say that this recipe will be worth every bit of effort you put into it! The combination of chocolate and hazelnut is heavenly, while the zucchini does a great job of keeping things moist without being too overwhelming in taste.
Note that if you’re not gluten-free, you can also use regular wheat flour instead of almond flour. If you want to make it vegan, swap the eggs for flax eggs (1 tbsp flaxseed meal + 3 tbsp water = 1 flax egg).
Substitutions and Variations
Now, let’s talk about how you can experiment with this recipe to make it uniquely yours. While this Chocolate Zucchini Hazelnut Bread is already packed with flavor, there are a few substitutions and variations you can consider to make it even more exciting.
Instead of hazelnuts, you could use any other kind of nuts like walnuts or almonds. The earthy crunch they provide will intensify the overall taste and add to the texture of the bread. Don’t be afraid to get creative!
If you’re looking for a zesty twist, try swap out the cinnamon and cardamom spice mix for some grated lemon or orange zest; this will add an intriguing tangy flavor to the bread without overwhelming its chocolate and nutty taste.
For a gluten-free double chocolate zucchini bread version, you can substitute half of the almond flour with dark cocoa powder, making sure to also increase the baking powder by a teaspoon. This way, your bread will be extra moist and fudgy in every bite.
Are you avoiding eggs or dairy? Fear not! You can use flax eggs (made by mixing water and ground flaxseeds) as a substitute for regular eggs. Also, instead of dairy butter or cow’s milk, creamy avocado oil and almond milk will give you a healthier twist on this recipe that won’t alter its decadent indulgence.
Looking for something sweeter? Add some dark chocolate chips into the mixture before baking. This will elevate your Chocolate Zucchini Hazelnut Bread into another level of scrumptiousness that is delightful in every bite.
Whatever variations or substitutions you choose, make sure they fit your dietary needs and personal preferences, so that when it comes out of the oven it truly reflects who you are.
Serving and Pairing
Now that we’ve made this incredible chocolate zucchini hazelnut bread, let’s talk about how to serve and pair it. This bread makes for a delicious breakfast treat or afternoon snack, and pairs perfectly with a warm cup of coffee or tea on the side.
For an extra indulgent twist, try slicing the bread and serving it with vanilla ice cream or whipped cream on top – this is sure to satisfy your sweet tooth cravings! You can also add fresh berries or sliced bananas to the mix for a little bit of fruity goodness.
If you’re feeling creative, slice the bread into thin pieces and use it as a base for a decadent dessert trifle. Layer the slices with whipped cream, chocolate chips, and fresh fruit for a heavenly treat.
This gluten-free and dairy-free recipe is perfect for sharing with friends and family who have dietary restrictions or food allergies. Bring it to your next gathering or potluck as a crowd-pleasing dessert option.
No matter how you choose to serve and pair this delicious chocolate zucchini hazelnut bread, you’re sure to enjoy its rich, chocolatey flavor and satisfying texture.
Make-Ahead, Storing and Reheating
If you’re looking for a recipe that can be made ahead of time and stored for later, this Chocolate Zucchini Hazelnut Bread is an excellent choice. Once baked and cooled, the bread can be wrapped tightly in plastic wrap or aluminum foil and stored in the refrigerator for up to five days. You can also freeze it for longer storage, up to two or three months.
To reheat the bread, simply remove it from the fridge or freezer and let it come to room temperature first. Then, wrap it in foil and warm it up in a preheated oven at 350°F (175°C) for about 10-15 minutes. This will help bring back its delicious flavor and texture without drying it out too much.
Another great option is to slice the bread and toast it in a toaster oven or a regular oven until slightly crispy on the outside. This will add an extra layer of crunchiness and enhance the chocolate flavor even more.
If you want to get creative with your leftover Chocolate Zucchini Hazelnut Bread, try using it as a base for French toast or bread pudding! The possibilities are endless, and this recipe is perfect for experimenting with different flavor combinations.
No matter how you decide to store or reheat this amazing gluten-free, dairy-free and organic Chocolate Zucchini Hazelnut Bread, one thing is certain: it’s going to taste absolutely amazing every time. So go ahead and make a double batch, because once you try this recipe, you won’t be able to resist having more!
Tips for Perfect Results
I understand that you want to make the best of this gluten-free Chocolate Zucchini Hazelnut Bread recipe. Here are some tips that can help you get perfect results every time you give a shot to this recipe.
First, don’t be tempted to overmix the batter. When combining the wet and dry ingredients, gently fold them together just until they are incorporated, and stop as soon as no streaks of flour remain. Overmixing can cause your bread to become dense and rubbery.
It’s also important to measure the ingredients properly. As baking is a science, even small variations in ingredient measurements can throw off the balance and affect the final result of your recipe. Use measuring cups or a kitchen scale to ensure accuracy.
When grating the zucchini, be sure to squeeze out any excess moisture before adding it to the batter; otherwise, it will release too much liquid during baking and make the bread soggy.
Using high-quality ingredients makes a significant difference in the taste and texture of your baked goods. I recommend using Bob’s Red Mill Gluten Free Baking Flour and King Arthur’s Almond Flour for this recipe. Moreover, choose fresh hazelnuts that are not rancid or moldy for better flavor.
Do not open the oven door too often during baking, as sudden changes in temperature can cause the bread to collapse or sink on top. Try to resist the temptation to check on it too frequently.
Allow the bread to cool completely in the pan before slicing it; otherwise, it may fall apart or stick to the pan. You can also run a knife around the edges of the pan to loosen it up a little bit.
Finally, if you want your bread extra moist and fudgy, add some dairy-free chocolate chips or chopped nuts like hazelnuts or pecans to your batter before baking. These simple additions bring a punch of flavor and texture that will take your Chocolate Zucchini Hazelnut Bread to another level.
By following these tips, you’ll be well on your way to making perfect gluten-free Chocolate Zucchini Hazelnut Bread every time.
Bottom Line
So there you have it, my recipe for Chocolate Zucchini Hazelnut Bread that is gluten-free, dairy-free, and absolutely delicious!
I hope this recipe has helped you to better understand how easy and tasty healthy eating can be. With the right ingredients and a little bit of know-how in the kitchen, you can create a mouthwatering treat that both your taste buds and your body will love.
Remember, eating healthy does not mean sacrificing flavor or enjoyment. Incorporating whole, organic ingredients into your meals and snacks can make a world of difference in how you feel and perform throughout the day.
So go ahead and indulge in this chocolatey, nutrient-packed bread. Your body will thank you for it!
Chocolate Zucchini Hazelnut Bread (Gluten Free) Recipe
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
Instructions
- 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.
Add Your Own Notes
Nutrition
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