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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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.
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