That’s a mouthful! But a delicious and decadent mouthful for sure.

If you harvested an epic amount of zucchini and then shredded and froze it for bread later, this is just the bread you’ve been waiting for. The dreamy chocolate, the crunchy roasted nuts, the hint of espresso, and the yummy goodness of zucchini quick bread all rolled into one.

Chocolate Hazelnut Zucchini Bread

Leisa Sutton

Imagine this: a slice of warm, moist zucchini bread studded with pockets of melty dark chocolate. Each bite explodes with the rich, nutty flavor of hazelnuts, perfectly balanced by the earthy sweetness of the zucchini. The aroma is intoxicating, a symphony of warm cocoa and toasted hazelnuts that fills your kitchen and promises pure indulgence. It's not just a quick snack; it's a decadent treat that satisfies your sweet tooth without being cloying. It's a dense, yet tender crumb that melts in your mouth, leaving you wanting another slice (or two). Forget your standard zucchini bread; chocolate hazelnut is an experience, a flavor bomb that elevates this humble vegetable to a whole new level of deliciousness.

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Course Dessert

Ingredients

1/2 cup unsalted softened butter
1/4 cup oil oil of choice (coconut, veg, olive)
1 1/2 cups light brown sugar
3 large eggs
1 tbsp vanilla extract
2 1/4 cups all purpose flour
1 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup cocoa powder
1 tbsp esspresso powder
2 cups shredded zucchini (if frozen, keep liquid)
1 cup chocolate chips
1 cup roasted hazel nuts, chopped. (reserve 1/4 for top of bread)

Instructions

Preheat your oven to 350 degrees F (177 C)
Place hazelnuts on a baking sheet and roast for 30-45 minutes
In a large bowl, cream together the butter, oil, sugar, egg and vanilla
In a seperate bowl mix the remaining dry ingredients together
Chop hazelnuts to your preferred size in a food processor
Fold wet and dry ingredients together, adding chocolate chips, and 3/4 cup of roasted hazelnuts
Pour batter into a parchment lined or greased loaf pan
Sprinkle remaining hazelnuts over the top of the batter evenly
Bake at 350 degrees for 60-65 minutes until cooked through. Toothpick test for completeness.
Let bread rest for 20-30 minutes before enjoying your first slice as is, with some butter or as one of my friends did with some peanut butter and bananas on top.