Who loves zucchini? I know, I know, it’s not the first vegetable many of us grab for when the cornucopia of fall flavors comes around. Pumpkins, squashes, and gourds seem to be the kings of Autumn-time veggies. Think about it though, when it comes to baking delicious fall cake bread, can anything really beat the zucchini?
My mom is the queen of zucchini-filled baked treats. Her delicious zucchini chocolate chip cookie recipe is still whispered about throughout the cities and towns of Northern Utah and Wyoming. But her best creation, by far, was her amazing zucchini bread. Sweet, savory, and full of flavor and texture, there really wasn’t anything better on a cool autumn day than a slice of her warm bread, smeared with melted butter!
Today’s recipe is my own little homage to the zucchini and my mom’s famous bread. Using our sweet Hazelnut flour, I’ve created a gluten-free masterpiece that’s sure to become a fall-time classic in your home. Best of all, it’s double the chocolatey goodness! Grab your spoon, it’s time to bake some Double Chocolate Hazelnut Zucchini Bread!
1 1/2 cups Honeyville Hazelnut Flour
2 tsp Cinnamon
1 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Nutmeg
2 Tbsp Honeyville Baker’s Cocoa Powder
1/4 cup Raw Honey
1/2 tsp Vanilla
1 cup Honeyville Freeze Dried Zucchini
1/2 cup Honeyville Freeze Dried Bananas
1 cup Chocolate Chips
Preheat oven to 350 degrees.
In a large mixing bowl, combine hazelnut flour, cinnamon, baking soda, salt, nutmeg, and baker’s cocoa, and whisk together until fully combined.
In a medium bowl, whisk together eggs, honey, and vanilla.
Re-hydrate your zucchini and bananas by soaking in water until soft, then draining the excess liquid.
Add re-hydrated bananas to egg mixture.
Prepare your USA Small Loaf Pan by spraying with cooking spray, then lining with parchment paper.
Add wet ingredients to dry ingredients and mix until a soft dough forms. Pour in chocolate chips and mix until evenly distributed.
Pour batter into pan.
Bake at 350 degrees for 30-35 minutes. Remove from pan using parchment paper and allow to cool on a wire rack 15 minutes before serving.
Zucchini bread has never tasted so good! The rich hazelnut flour, combined with the baker’s cocoa and chocolate chips, gives this bread a sweet, mouth-watering taste that you simply can’t find anywhere else! The zucchini bakes up perfectly in this recipe, and the bananas bake completely through the bread, leaving just a hint of taste. Serve this up as a fall time snack or breakfast.
It’s time to love zucchini again, and thank’s to this recipe, that shouldn’t be very hard!