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Chocolate Zucchini Hazelnut Bread (Gluten Free)

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“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:
1hr 5mins
SERVES:
8
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

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.

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