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.

5 from 3 votes

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Course: Dessert, Snacks

Keyword: Bread, BundtCake, Vegetable, Whole Wheat flour, Zucchini

Prep Time: 15 minutes

Cook Time: 1 hour

Servings: 8 Inches Loaf

Author: Renu Agrawal-Dongre

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 Muscovado Brown Sugar (one can add white granulated sugar too)
1 teaspoon pure vanilla extract

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.

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

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