Zucchini chocolate Wholewheat Cake/Bread
So here goes the recipe for Zucchini chocolate Wholewheat Cake:
- 1 1/2 cups shredded raw zucchini (courgette) (I roughly put it around 1 1/2 cups, a bit more or less is fine, but not too much)
- 1 cup (130 grams) Whole Wheat flour
- 1/2 cup (45 grams) cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon (optional)
- 3/4 cup semi sweet or bittersweet chocolate chips
- 2 large eggs
- 1/2 cup (120 ml) vegetable, sunflower (corn, or canola oil should work, I always use vegetable or sunflower)
- 3/4 cup (175 grams) Dark brown sugar (one can add white granulated sugar too)
- 1 teaspoon pure vanilla extract
- Preheat the oven to 180 Deg Celsius.
- Line a Loaf pan with liner or one can just spray or grease the pan with oil.
- Grate the Zucchini using a medium size grater.
- In a large bowl, whisk together the whole wheat flour, cocoa powder, baking soda, baking powder, salt and ground cinnamon.
- Fold in the chocoalte chips.
- In another large bowl whisk the eggs. The add the oil, sugar and vanilla extract and whish until well blended.
- Fold in the grated zucchini and then fold into the flour mixture, stirring until just combined. Do not over mix.
- Fill in the Loaf pan to 2/3rd with batter and bake for 55-60 minutes or until they are springy or a toothpick inserted into a cupcake comes out clean. Keep your eye after 45 minutes.
- Remove from oven and place on a wire rack and let it cool completely.
- Yummy and healthy Zucchini Chocolate Wholewheat Cake is ready.
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