Hazelnut Chocolate Raspberry Zucchini Bread made with fresh grated zucchini, Nutella and raspberries makes a delicious snack.
Well, I found something else to make with my zucchini and this was delicious! The nuttiness of the hazelnuts and Nutella mixed with the sweetness of the raspberries were incredible.
And, you can't even taste the zucchini; which is great when trying to hide from the kids. But bad for adults who happen to like it.
How do you make Hazelnut Chocolate Raspberry Zucchini Bread?
For this recipe you'll need eggs, granulated sugar, oil, all purpose flour, baking soda, salt, baking powder, grated zucchini, vanilla extract, Nutella or other hazelnut spread, hazelnuts and raspberries
In a medium sized bowl, add the eggs and sugar and whisk together until smooth; then gradually add the oil and continue to whisk until smooth.
Combine the the flour, baking soda, salt and baking powder in a separate bowl; then add it to the egg mixture and mix with a spoon until it is thoroughly mixed through.
Add the zucchini, vanilla, Nutella and hazelnuts and mix until all ingredients have been incorporated. Fold in the fresh raspberries and mix until they start to slightly break apart, but aren't too mushy.
Spray a loaf pan with cooking spray; then pour the batter into the pan. Bake at 350°F for 50-55 minutes or until the top "springs" back when touched.
This Hazelnut Chocolate Raspberry Quick Bread wasn't overly sweet; which is another plus since I don't care for gooey, chocolatey desserts.
It made the perfect evening snack along with a nice cup of hot tea. The original base recipe comes from my girlfriend Barbara's Mom. When we were in High School, she would make these as muffins and load them with chocolate chips.
We would come home from school and DEVOUR them..and I mean all of them..the entire tray! To this day, it is still one of my favorite recipes. ~Enjoy!
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Hazelnut Chocolate Raspberry Zucchini Quick Bread
Ingredients
- 2 large eggs
- 1 cup granulated sugar
- ½ cup Canola oil
- 1 ¾ cups all purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon baking powder
- 1 cup grated zucchini
- ½ teaspoon vanilla extract
- ¼ cup Nutella (or other chocolate hazelnut spread)
- ⅛ cup chopped hazelnuts finely chopped
- 3 ounces raspberries
Instructions
- Preheat oven to 350 degrees F.
- In a medium sized bowl, add the eggs and sugar and whisk together until smooth; then gradually add the oil and continue to whisk until smooth.
- Combine the the flour, baking soda, salt and baking powder in a separate bowl; then add it to the egg mixture and mix with a spoon until it is thoroughly mixed through.
- Add the zucchini, vanilla, Nutella and hazelnuts and mix until all ingredients have been incorporated. Fold in the fresh raspberries and mix until they start to slightly break apart, but aren't too mushy.
- Spray a loaf pan with cooking spray; then pour the batter into the pan. Bake for 50-55 minutes or until the top "springs" back when touched.
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