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Chocolate Hazelnut Zucchini Bread

Chocolate Hazelnut Zucchini Bread
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Chocolate Hazelnut Zucchini Bread in Pan
Chocolate Hazelnut Zucchini Bread Slice

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

  • Servings: 8-12 slices
  • Difficulty: Easy
  • Print

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

  1. Preheat oven to 350 degrees (177 C).
  2. In a large bowl, cream together butter and sugar.
  3. Mix in egg, then vanilla.
  4. In a separate bowl mix remaining dry ingredients together.
  5. Fold wet and dry ingredients together.
  6. Fold in dark chocolate chips and 3/4 cup hazelnuts.
  7. Pour batter into greased pan of desired shape and size.
  8. Sprinkle remaining 1/4 cup hazelnuts over top.
  9. Bake at 350 degrees (177 C) for 20-35 minutes, until cooked through.

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Chocolate Hazelnut Zucchini Bread Texture
Chocolate Hazelnut Zucchini Bread Top Pan
Chocolate Hazelnut Zucchini Bread
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