I try to make at least one zucchini bread every zucchini season. What usually ends up happening is I buy what I think is a lot of zucchini expecting to use some of it for a zucchini bread, but then I get busy and by the end of the week I've eaten all the zucchini and have none left to bake with! This week I decided that it was time to ensure that I got to the zucchini for baking before it was all eaten up. I found a recipe for zucchini bread with walnut oil. I didn't have any walnut oil, but I did have some hazelnut oil leftover from a recipe that I need to use and so this was perfect choice. With some added chopped hazelnuts and dark chocolate chunks studding the batter, this was the a wonderful breakfast treat for the week, and something I would make over and over again.
The recipe is simple, and I made just a few changes to suit my needs. I cut the sugar in half because I prefer my morning treats be less sweet, and then I replaced half of the oil with yogurt to lighten it up, a bit but still maintain moisture and flavor. It baked up beautifully and full of flavor. The hazelnut oil scented the batter just enough, and the addition of chopped hazelnuts really helped this flavor shine. I ended up baking it for only about 40 minutes, as opposed to the 55 minutes originally called for, and was happy with that. Overall a perfect breakfast treat for zucchini season!
Chocolate Hazelnut Zucchini Bread
Adapted from Dishing Up the Dirt
- 1/4 cup (50 grams) hazelnut oil
- 1/4 cup (60 grams) plain Greek yogurt
- 1/4 cup (84 grams) honey
- 2 eggs, lightly beaten
- 1 teaspoon pure vanilla extract
- 1 1/2 cups (160 grams) coarsely grated zucchini - about 1 medium-sized zucchini
- 3/4 cup (90 grams) all purpose flour
- 3/4 cup (90 grams) whole wheat flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup dark chocolate chips
- 1/4 cup coarsly chopped ha
- Turbinado sugar, for topping (optional)
Place an oven rack in the middle position of your oven and pre-heat the oven to 350F. In a large bowl, beat together the oil and honey. Stir in the eggs, vanilla and zucchini. Mix until well combined.
In a separate bowl, whisk together the flours, baking powder, baking soda, and salt. Stir the dry ingredients into the wet ingredients (being careful to not over-mix) and add the chocolate chips. and hazelnuts.
Pour the batter into a lightly greased 8 1/2-by-4 1/2-inch loaf pan. Sprinkle the top of the loaf with the turbinado sugar. Bake until a toothpick inserted in the center of the bread comes out clean, 35-40 minutes. Cool the zucchini bread in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.
Yield: 10 slices
Approximate Nutrition: 223 calories/slice