Sunday, July 24, 2016

Chocolate Zucchini Bread | Eggless Chocolate Zucchini Bread

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 Chocolate Zucchini Bread 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. When I saw this recipe I was thrilled that I could finally make this. I used only all-purpose flour and the cake came out quite sweet and made a wonderful snack for school.






Chocolate Zucchini Bread

Ingredients Needed:

Flour - 1 and 1/3 cups
Cocoa powder - 2/3 cup
Salt - 1/4 tsp
Baking Powder - 1.5 tsp
Baking Soda - 1/2 tsp
Vegetable Oil - 1/2 cup
Sugar - 1 cup
Yogurt - 1/2 cup
Vanilla Extract - 1 tsp
Zucchini - 1.5 cups, grated
Dark Chocolate Chips + Milk Chocolate Chips - 1/4 cup
Dark Chocolate Chips + Milk Chocolate Chips - 1/4 cup for topping
Almond flakes - 1/4 cup

How to make the Bread

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.


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8 comments :

Srividhya Gopalakrishnan said...

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

vaishali sabnani said...

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

www.annapurnaz.in said...

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 :D

Smruti Shah said...

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

Pavani N said...

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

Priya Suresh said...

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

Usha Rao said...

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 said...

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

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