Imagine sinking your teeth into a moist, rich quick bread that defies all expectations - a magical creation that sneaks nutritious zucchini into an irresistibly chocolatey treat! This isn't just another boring bread recipe; it's a culinary adventure that transforms humble ingredients into a mind-blowing dessert that will have your family and friends begging for seconds. Prepare to be amazed by how a vegetable can become the secret weapon in the most delectable quick bread you've ever tasted!
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup hazelnuts, chopped
- 1/2 cup cocoa powder
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 cup grated zucchini
- 1 cup raspberries
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal later.
- In a large mixing bowl, sift together the all-purpose flour, baking soda, salt, and cocoa powder. This will help to aerate the dry ingredients and ensure an even distribution of the leavening agents.
- Add the chopped hazelnuts and sugar to the dry ingredients, stirring until they are well combined. This will help to prevent the hazelnuts from sinking to the bottom of the loaf during baking.
- In a separate bowl, whisk together the vegetable oil and eggs until they are well blended. Make sure the mixture is smooth and homogenous.
- Grate the zucchini using a box grater or food processor. If the zucchini is particularly watery, you may want to squeeze out some of the excess moisture using a clean kitchen towel or paper towel.
- Add the grated zucchini and the wet mixture (oil and eggs) to the dry ingredients. Stir gently until just combined. Be careful not to overmix, as this can make the bread dense.
- Gently fold in the raspberries, taking care not to crush them. This will help to keep the raspberries intact and provide bursts of flavor throughout the bread.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Make sure the batter is evenly distributed.
- Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top starts to brown too quickly, you can tent it with aluminum foil.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Once cooled, slice the Hazelnut Chocolate Raspberry Zucchini Quick Bread and serve. It can be enjoyed as is or with a spread of butter or cream cheese for added richness.
Tips
- Moisture Management: When grating zucchini, don't skip the step of removing excess water. Too much moisture can make your bread soggy.
- Nut Protection: Toss your chopped hazelnuts in a little flour before adding them to the batter. This prevents them from sinking to the bottom during baking.
- Raspberry Preservation: Handle raspberries gently when folding into the batter to keep them whole and prevent color bleeding.
- Even Baking: Rotate your loaf pan halfway through baking to ensure uniform cooking and prevent uneven browning.
- Cooling is Crucial: Allow the bread to cool completely before slicing to help it set and prevent crumbling.
- Storage Tip: Wrap the cooled bread in plastic wrap or store in an airtight container to maintain moisture for up to 3-4 days.
- Make-Ahead Magic: This bread actually tastes even better the next day, as the flavors have time to meld and develop!
Nutrition Facts
Calories: 310kcal
Carbohydrates: 35g
Protein: 5g
Fat: 18g
Saturated Fat: g
Cholesterol: 35mg
