Ingredients
Scale
Wet ingredients:
- 2 eggs
- 1/4 cup avocado oil (or other neutral tasting oil)
- 1/4 cup vanilla Greek yogurt (or plain)
- 1/2 cup honey
- 1/2 – 3/4 cup pitted sour (or sweet) cherries, roughly chopped
- 1/4 cup sugar (may omit if using sweet cherries)
- 1 1/2 cups grated zucchini (do NOT squeeze!)
- 2 teaspoons vanilla extract
Dry ingredients:
- 1 1/2 cups white whole wheat flour (for GF, use brown rice flour or a gluten free blend)
- 1/4 cup dark cocoa powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon cardamom
Mix ins:
- 1/2 cup dark chocolate chips
- 1/2 cup toasted hazelnuts, chopped
Instructions
- Preheat the oven to 350 F. Spray a 9×5 inch loaf pan or several mini loaf pans or mini muffin pans with cooking spray.
- In a large mixing bowl, add the eggs and give them a good stir, then stir in the rest of the wet ingredients.
- Sprinkle the dry ingredients on top and then stir until well mixed. Fold in the chocolate chips and nuts.
- Bake at 350 F. for 50 – 60 minutes for a large loaf, 20 – 25 min for mini muffins, 30 – 35 minutes for mini loaves (2 x 4 inches) or until a thin wooden pick inserted in the center comes out clean. Let cool for about 10 minutes before you dig in and enjoy!
Notes
Adapted from Dishing up the Dirt.
This bread freezes very nicely. Wrap tightly with plastic wrap and freeze.
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