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Chocolate and hazelnut, so yummy!
This recipe uses coconut oil which gives this zucchini bread a nice, soft texture and adding just a little bit of the flavor.
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Chocolate Hazelnut Zucchini Bread | Erica Robbin
A moist, chocolate cake.
Credit: ericarobbin.com
Chocolate Hazelnut Zucchini Bread
- 1/2 cup butter, unsalted, softened
- 1/4 cup coconut oil
- 1 1/2 cup brown sugar
- 3 large eggs
- 1 tablespoon to vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 baking powder
- 2 cups zucchini, shredded
- 1 cup dark chocolate chips
- 1 cup hazelnuts, chopped, reserve 1/4 cup for sprinkling on top
Chocolate Hazelnut Zucchini Bread
- Preheat oven to 350 degrees (177 C).
- In a large bowl, cream together butter and sugar.
- Mix in egg, then vanilla.
- In a separate bowl mix remaining dry ingredients together.
- Fold wet and dry ingredients together.
- Fold in dark chocolate chips and 3/4 cup hazelnuts.
- Pour batter into greased pan of desired shape and size.
- Sprinkle remaining 1/4 cup hazelnuts over top.
- Bake at 350 degrees (177 C) for 20-35 minutes, until cooked through.
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