Chocolate Zucchini Hazelnut Bread Gluten Free Food
CHOCOLATE ZUCCHINI HAZELNUT BREAD (GLUTEN FREE)
Inspired by Rita--'s recipe Chocolate Zucchini Bread (Cake) (Recipe #50969). 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.
Provided by coconutty
Categories Quick Breads
Time 1h5m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 326.4, Fat 21, SaturatedFat 2.9, Cholesterol 46.5, Sodium 125.1, Carbohydrate 32.3, Fiber 2.8, Sugar 21.2, Protein 5.8
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