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–+ servings
Slices of Whole Wheat Zucchini Chocolate Bread on a cutting board.

Zucchini chocolate Whole Wheat Bread

A quick and easy Zucchini Chocolate Whole Wheat Bread that's moist, light, and the perfect chocolaty treat for all ages.
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 1 8 Inches Loaf

Ingredients

  • 1 1/2 cup Zucchini / Courgette shredded raw - (I roughly put it around 1 1/2 cups, a bit more or less is fine, but not too much)
  • 1 cup Whole Wheat flour 130 grams
  • 1/2 cup Cocoa powder 45 grams
  • 1/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon (optional)
  • 3/4 cup Chocolate chips semisweet or bittersweet
  • 2 large eggs
  • 1/2 cup vegetable Oil 120 ml, (corn, or canola oil should work, I always use vegetable Oil)
  • 3/4 cup Dark Muscovado Brown Sugar 175 grams - (one can add white granulated sugar too)
  • 1 teaspoon 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.
    1 1/2 cup Zucchini / Courgette
    Raw Grated Zucchini in a plate.
  • In a large bowl, whisk together the whole wheat flour, cocoa powder, baking soda, baking powder, salt and ground cinnamon.
    1 cup Whole Wheat flour, 1/2 cup Cocoa powder, 1/4 teaspoon baking powder, 3/4 teaspoon baking soda, 1/4 teaspoon salt, 1/4 teaspoon ground cinnamon
  • Fold in the chocolate chips.
    3/4 cup Chocolate chips
  • In another large bowl whisk the eggs.
    2 large eggs
  • Then add the oil, sugar and vanilla extract and whisk until well blended.
    1/2 cup vegetable Oil, 3/4 cup Dark Muscovado Brown Sugar, 1 teaspoon vanilla extract
  • 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.
    Zucchini Cake ready to be baked
  • Zucchini Cake ready to be baked with chocolate chips on it in a loaf tin.
  • 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.
    Baked Loaf of Zucchini Chocolate
  • 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