Chocolate Zucchini Bread
A delectable Chocolate Zucchini Bread crafted with whole wheat flour, yielding a lusciously moist and tender texture. This delightful treat is a breeze to whip up, featuring a vegan and eggless recipe using common pantry staples.
Ingredients
Dry Ingredients
- 1.25 cups whole wheat flour – 150 grams
- ¼ cup cocoa powder – 15 grams
- ½ teaspoon ground cinnamon
- ½ teaspoon ground allspice or ground clove
- ¼ teaspoon ground nutmeg or grated nutmeg – about 2 to 3 pinches
- ¼ teaspoon ground ginger (ginger powder)
- 1.5 teaspoons baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ⅓ cup walnuts – 40 grams
Wet Ingredients
- 1 cup grated zucchini or 1 medium-sized zucchini, 130 to 135 grams
- ½ cup + 3 tablespoons raw sugar – 130 grams
- 1 teaspoon vanilla extract or 1 teaspoon vanilla essence
- ¼ cup sunflower oil or any neutral flavored oil
- 2 tablespoons Almond Milk or water or any nut milk or cashew, almond or lite coconut milk
Instructions
Preparation
- Chop some walnuts and measure them. You will need ⅓ cup walnuts.
- Grease a loaf pan with the dimensions of 8.5 x 4.5 x 2.5 inches with oil and set aside.
- Rinse zucchini and then wipe it dry. Grate 1 medium zucchini using a thick grater. Measure the grated zucchini. You will need 1 cup grated zucchini.
- Preheat oven at 190 degrees Celsius (374 degrees Fahrenheit) for 20 minutes.
Sifting Dry Ingredients
- In a sieve, take whole wheat flour, cocoa powder, ground cinnamon powder, ground allspice or clove powder, ground nutmeg powder, ground dry ginger , baking powder, baking soda and salt.
- Sift and set aside.
Mixing Wet Ingredients
- In a mixing bowl take the grated zucchini, raw sugar, vanilla extract or vanilla essence, oil, almond milk or water or any nut milk (cashew, almond or coconut).
- Mix very well.
Making Zucchini Bread Batter
- Now add the sifted dry ingredients and chopped walnuts.
- With a spatula, begin to fold batter using the cut and fold technique with light pressure coming from the hands. Do not fold too vigorously.
- Fold to a batter where all the ingredients have mixed evenly and the batter has volume. This is a thick batter. If batter looks very thick or dry then add 2 tablespoons more almond milk.
- Pour batter in a greased or well-oiled loaf pan. Tap the pan a couple of times on the counter-top and smoothen the top of the batter with a spatula.
- Bake in the preheated oven at 190 degrees Celsius (374 degrees Fahrenheit) for 50 to 60 minutes.
- Do keep a check when baking, but only open the door after ¾ᵗʰ of the bread is baked. A wooden skewer when inserted in the loaf should come out clean. Keep the loaf pan on a wired rack to cool.
- When the bread has completely cooled at room temperature, remove it gently from the loaf-pan.
- Slice and serve chocolate zucchini bread. Wrap the remaining bread and store in the refrigerator. You can even freeze this sweet bread.
Nutrition
Calories: 168kcalCarbohydrates: 24gProtein: 3gFat: 9gSaturated Fat: 1gSodium: 63mgPotassium: 197mgFiber: 3gSugar: 11gVitamin A: 25IUVitamin C: 2mgCalcium: 43mgIron: 1mg
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