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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!