makes one 8" loaf and one 5.75" loaf
1 cup walnut halves
1/2 cup chopped hazelnuts
2 cups unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1/4 cup cacao powder
3/4 cup plus 2 tablespoons raw sugar
2 eggs
1/2 cup vegetable oil
3/4 cup fat-free plain Greek yogurt
1 cup coarsely grated zucchini (from 1 small zucchini)
1. Preheat the oven to 325 degrees. Grease an 8" bread pan and a 5.75" bread pan with cooking spray. Set aside.
2. Heat a skillet over medium-high heat on the stovetop. Add in the walnuts and hazelnuts and toast (this should take only a few minutes). Remove from the heat and chop the walnuts. Place the nuts in the freezer for a few minutes to cool.
3. In a medium-sized bowl, use a whisk to sift together the flour, baking powder, baking soda, sea salt, cinnamon, and cacao powder.
4. In a large bowl, mix together the sugar and eggs. Stir in the vegetable oil and Greek yogurt.
5. Slowly add the dry ingredients to the wet ingredients. Mix together between additions. Stir in the zucchini and nuts.
6. Spoon the batter into the prepared bread pans.
7. Bake in the oven for 45-60 minutes, or until a knife or toothpick inserted into the center of each loaf comes out clean.
8. Remove from the ovens and place the pans on a wire rack to cool. After 5 minutes, remove the bread from the pans and let cool completely. Wrap loaves in aluminum foil and refrigerate if not serving immediately.