Chocolate Zucchini Hazelnut Bread (Gluten Free)

• 2 large eggs, lightly beaten
• 12 cup extra virgin olive oil
• 34 cup light brown sugar
• 12 teaspoon vanilla
• 1 -1 12 cup coarsely grated zucchini
• 2 12 tablespoons unsweetened cocoa
• 34 cup organic oat flour
• 14 cup organic soy flour
• 12 teaspoon baking soda
• 1 pinch salt
• 1 teaspoon cardamom
• 12 teaspoon cinnamon
• 12 cup chopped hazelnuts

1. Preheat oven to 350 degrees.
2. Spray a 9 x 5 loaf pan with cooking spray.
3. In a bowl combine and oil and eggs.
4. Add sugar; mix.
5. Stir in vanilla and zucchini.
6. In a separate bowl, combine cocoa, flours, baking soda, salt and spices; gradually stir into liquid mixture to combine.
7. Stir in nuts.
8. Pour into prepared pan.
9. Bake about 45-50 minutes or until a toothpick inserted into center comes out clean.
10. NOTE: This also turned out well when made low-fat: I used 1/4 cup oil and 1/4 cup unsweetened applesauce.

eggs, extra virgin olive oil, light brown sugar, vanilla, zucchini, cocoa, flour, flour, baking soda, salt, cardamom, cinnamon, hazelnuts

Taken from www.food.com/recipe/chocolate-zucchini-hazelnut-bread-gluten-free-499204 (may not work)