Eggless Chocolate Zucchini Bread is made with grated zucchini and tastes so delicious. A wonderful way to sneak vegetables into cakes.

For the final week of BM#66, I have opted to do Bookmarked recipes. I have a huge cookbook collection and as if that's not enough I go about bookmarking recipes that catch my attention. This cake looked so sinful that I had to make it.

When I got those Zucchinis I completely forgot about this recipe and was wondering what to do with that remaining Zucchini plus for this theme. I was happy I could finally make this. For the flour, I used only all-purpose flour and the cake came out quite sweet and made a wonderful snack for school.

I know you must think the cake will have the zucchini taste in the cake. However, nobody found it out. The cake turned out dense and chocolate-filled. The almond flakes on top were a good addition to the whole richness.

This vegetable can be used very easily to make a delicious cake anytime.

Step by Step pictures for making the Chocolate Zucchini Bread

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Chocolate Zucchini Bread

Course Desserts

Cuisine American

By Cook Method Oven

Occasion Holiday Special

By Diet Vegetarian

Dish Type Eggless Cakes

Author Srivalli

Ingredients

For the cake

1.3 cups All purpose flour
2/3 cup Cocoa Powder
1/4 tsp Salt
1.5 tsp Baking powder
1/2 tsp Baking Soda
1/2 cup Cooking Oil
1 cup Sugar
1/2 cup Curds /Yogurt
1 tsp Vanilla Extract
1.5 cups Zucchini grated
2 tsp Dark Chocolate Chips
2 tsp Milk Chocolate Chips Totally 1/4 cup

For topping

2 tsp Dark Chocolate Chips
2 tsp Milk Chocolate Chips Totally 1/4 cup
1/4 cup Almond Flakes

Instructions

Pre-heat the oven to 170 C. Line a 9"x5" loaf pan with parchment paper and set aside.
Grate the Zucchini and keep it aside.
In a bowl take the flour, cocoa powder, salt, baking powder and baking soda and fluff together.
Then add all the wet ingredients, mix well. Finally, add the grated zucchini along with chocolate chips. Use the spatula and mix gently.
Pour the batter into the prepared loaf pan and smooth the top. Sprinkle chocolate chips and almond flakes evenly on top of the batter.
Set the oven to 170 C, bake for 50 minutes or until a toothpick inserted into the center of the bread comes out clean.
Remove from oven and cool in pan for 10 minutes. Then remove bread to a wire rack and cool completely. Store in an airtight container when completely cooled.
Warm for 30 secs when serving.

Notes

The original recipe is a mix of all-purpose flour and wheat flour. I used only all-purpose flour.

The recipe also called for creaming oil and sugar. I will try that next time.

I increased the sugar to 1 cup as this was for kids and I was not going to do any frosting.

If the bread is not done by 50 mins, cover with foil and bake for another 10 mins.

Tried this recipe?Mention @cooking4all or tag #cooking4all!

I have other cakes made with Carrot like this Carrot Cake, Eggless Chocolate Bottle Gourd Cake

Comments

Srividhya Gopalakrishnan says

July 25, 2016 at 12:00 am

I am yet to try Zucchini bread.. This is looks very nice valli.

vaishali sabnani says

July 25, 2016 at 2:23 am

I am drooling !..the bread looks terribly sinful Valli...fantastic !

www.annapurnaz.in says

July 28, 2016 at 1:32 pm

Bookmarked..You know why?? I want to see a surprise and annoyance on my kid's face, when they come to know that the dish they are relishing has their most hatred veggies 😀

Smruti Shah says

July 30, 2016 at 4:10 pm

This has been on my to-to list too. Will make it soon. Your version looks amazing!

Pavani N says

August 02, 2016 at 2:42 am

Such a moist and decadent cake that is Valli. Looks amazing.

Priya Suresh says

August 04, 2016 at 1:03 pm

Just love this super moist cake, been a while i baked this.

Usha Rao says

August 05, 2016 at 6:38 pm

Bread is so moist. Baked a few goodies with zucchini and am sure this version is equally good. Your kids must have loved it.

Nalini's Kitchen says

August 06, 2016 at 2:01 am

Yet to try zucchini in baking,bread looks so moist and fabulous..