Zucchini chocolate Whole Wheat Bread
Zucchini chocolate Whole Wheat Bread which is quick to make and is moist, light and a perfect chocolaty treat for all age groups.
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Servings: 1 8 Inches Loaf
Equipment
- Oven
Ingredients
- 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
- 1/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon (optional)
- 3/4 cup semisweet or bittersweet chocolate chips
- 2 large eggs
- 1/2 cup 120 ml vegetable Oil (corn, or canola oil should work, I always use vegetable Oil)
- 3/4 cup 175 grams Dark brown sugar (one can add white granulated sugar too)
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 180 Deg Celsius.
- Line a 8 Inches 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 chocolate chips.
- In another large bowl whisk the eggs.
- Then add the oil, sugar and vanilla extract and whisk until well blended.
- Fold in the grated zucchini.
- Add in the flour mixture and fold in gently.
- Stirring until just combined. Do not over mix.
- Fill in the Loaf pan to 2/3rd with batter and bake for 55-60 minutes.
- The bread is done when a toothpick inserted comes out clean.
- Remove from oven and place on a wire rack. Let it cool for 10-15 minutes.
- After that remove it from the pan and let it cool completely on a wire rack.
- Yummy and chocolaty Zucchini Chocolate Whole Wheat Bread is ready.
Notes
- 1 teaspoon = 5 ml, 1 tablespoon=15 ml, 1 Cup=235 ml
- Nuts and seeds can be added in the mix.
- One can replace the whole wheat with all purpose or plain flour if required.
- Eggs can be replaced by flax eggs. (I have yet to try this)
- If your oven is too hot reduce the temperature by 10 Deg C.
- Keep an eye out after 45 minutes as oven temperature varies and so does baking time.
- One can replace loaf tin with a round or a square tin. The baking time will vary accordingly.
- Zucchini can be replaced with Carrot or Butternut squash
Tried this recipe?Share your feedback @renunad or tag #cookwithrenu