Hazelnut Mocha Loaf Recipe

Introduction

This Hazelnut Mocha Loaf is a delicious blend of rich cocoa, espresso, and crunchy hazelnuts, perfect for a cozy treat or an impressive dessert. Sweetened naturally with stevia, it offers indulgent flavor without the extra sugar.

Ingredients

• 1/2 cup Truvia® Sweet Complete® Granulated All-Purpose Stevia Leaf Sweetener
• 1 cup All-Purpose Flour
• 1/2 cup Unsweetened Cocoa Powder
• 1 1/2 teaspoon Instant Espresso Powder
• 1 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Kosher Salt
• 1/3 cup Vegetable Oil
• 3/4 cup Non-Fat Milk
• 2 Large Eggs
• 1 teaspoon Vanilla Extract
• 1/2 cup Sugar-Free Chocolate Chips
• 1/2 cup Hazelnuts

Instructions

1. Step 1: Preheat the oven to 350 degrees F (180 degrees C). Lightly grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang to easily lift the loaf out later.
2. Step 2: In a large bowl, mix together the flour, cocoa powder, instant espresso powder, baking powder, baking soda, and kosher salt.
3. Step 3: In a separate bowl, whisk the vegetable oil, non-fat milk, eggs, stevia sweetener, and vanilla extract until smooth and well combined.
4. Step 4: Create a well in the center of the dry ingredients and pour the wet ingredients into it. Stir gently until just combined—do not overmix.
5. Step 5: Fold in the sugar-free chocolate chips and hazelnuts, then pour the batter into the prepared loaf pan.
6. Step 6: Sprinkle additional hazelnuts on top for garnish. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out mostly clean.
7. Step 7: Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.

Tips & Variations

• For a more intense coffee flavor, brush the warm loaf with brewed espresso before it cools.
• Substitute almond milk or oat milk if you prefer a dairy-free version.
• Toast the hazelnuts lightly before folding them into the batter to enhance their flavor and crunch.
• Replace sugar-free chocolate chips with dark chocolate chunks for a richer taste.

Storage

Store the cooled loaf in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature and reheat slices gently in the microwave if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of stevia?

Yes, you can substitute an equal amount of granulated sugar, but the nutritional content and sweetness level will differ.

Are hazelnuts necessary in this recipe?

Hazelnuts add a delightful crunch and flavor, but you can omit them or substitute with walnuts, almonds, or pecans based on your preference.

Hazelnut Mocha Loaf Recipe

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★★★★★

4.6 from 132 reviews

• Author: Cleo
• Total Time: 1 hour 5 minutes
• Yield: 10 servings 1x
• Diet: Low Calorie

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Description

This Hazelnut Mocha Loaf is a rich and moist chocolate cake infused with espresso flavor, sweetened with stevia for a guilt-free treat. Enhanced with sugar-free chocolate chips and crunchy hazelnuts, it offers a delightful balance of bold mocha notes and nutty texture in every slice.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup All-Purpose Flour
• 1/2 cup Unsweetened Cocoa Powder
• 1 1/2 teaspoon Instant Espresso Powder
• 1 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Kosher Salt

Wet Ingredients

• 1/3 cup Vegetable Oil
• 3/4 cup Non-Fat Milk
• 2 Large Eggs
• 1/2 cup Truvia® Sweet Complete® Granulated All-Purpose Stevia Leaf Sweetener
• 1 teaspoon Vanilla Extract

Add-ins

• 1/2 cup Sugar-Free Chocolate Chips
• 1/2 cup Hazelnuts (plus extra for topping)

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Instructions

1. Preheat and Prepare Pan: Preheat the oven to 350°F (180°C). Lightly grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang for easy removal after baking.
2. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, unsweetened cocoa powder, instant espresso powder, baking powder, baking soda, and kosher salt. Mix well to evenly distribute all ingredients.
3. Combine Wet Ingredients: In a separate smaller bowl, whisk together the vegetable oil, non-fat milk, eggs, stevia sweetener, and vanilla extract until the mixture is smooth and uniform.
4. Blend Wet and Dry: Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined, careful not to overmix to maintain a tender crumb.
5. Add Chocolate Chips and Hazelnuts: Fold in the sugar-free chocolate chips and hazelnuts evenly into the batter. Then, pour the batter into the prepared loaf pan, smoothing the top.
6. Top and Bake: Sprinkle additional hazelnuts on top of the batter for added crunch and visual appeal. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out mostly clean.
7. Cool and Serve: Allow the loaf to cool in the pan for 10 minutes. Then, carefully lift it out using the parchment paper overhang and transfer to a wire rack to cool completely before slicing and serving.

Notes

• Ensure not to overmix the batter to avoid a dense loaf.
• You can substitute non-fat milk with almond or oat milk for a dairy-free option.
• Store the loaf in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
• To toast hazelnuts, place them in a dry skillet over medium heat for 3-5 minutes until fragrant.
• The use of sugar-free chocolate chips keeps this loaf lower in sugar and calories.

• Prep Time: 15 minutes
• Cook Time: 45-50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: hazelnut mocha loaf, sugar-free chocolate chip cake, stevia sweetened dessert, mocha chocolate bread, low calorie chocolate loaf