Chocolate Zucchini Hazelnut Bread (Gluten Free)

Name: Chocolate Zucchini Hazelnut Bread (Gluten Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggs, lightly beaten; ½ cup extra virgin olive oil; ¾ cup light brown sugar; ½ teaspoon vanilla; 1 -1 ½ cup coarsely grated zucchini; 2 ½ tablespoons unsweetened cocoa; ¾ cup organic oat flour; ¼ cup organic soy flour; ½ teaspoon baking soda; 1 pinch salt; 1 teaspoon cardamom; ½ teaspoon cinnamon; ½ cup chopped hazelnuts

Servings: persons

2 large eggs, lightly beaten
½ cup extra virgin olive oil
¾ cup light brown sugar
½ teaspoon vanilla
1 -1 ½ cup coarsely grated zucchini
2 ½ tablespoons unsweetened cocoa
¾ cup organic oat flour
¼ cup organic soy flour
½ teaspoon baking soda
1 pinch salt
1 teaspoon cardamom
½ teaspoon cinnamon
½ cup chopped hazelnuts

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.
4
Add sugar; mix.
5
Stir in vanilla and zucchini.
6
In a separate bowl, combine cocoa, flours, baking soda, salt and spices; gradually stir into liquid mixture to combine.
7
Stir in nuts.
8
Pour into prepared pan.
9
Bake about 45-50 minutes or until a toothpick inserted into center comes out clean.
10
NOTE: This also turned out well when made low-fat: I used 1/4 cup oil and 1/4 cup unsweetened applesauce.

632

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 large eggs, lightly beaten, ½ cup extra virgin olive oil, ¾ cup light brown sugar, ½ teaspoon vanilla, and more.

Yes, Chocolate Zucchini Hazelnut Bread (Gluten Free) falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!