Chocolate Zucchini Bread (Eggless, Vegan, Whole Wheat)
Food Wiki
A moist and tender Chocolate Zucchini Bread crafted from whole wheat flour, boasting a soft texture and prepared without eggs for a delightful vegan variation. This simple yet delicious zucchini bread is concocted using common ingredients found in your everyday pantry.
Prep Time 10 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr
Course Dessert
Cuisine Indian
Servings 1
Calories 168 kcal
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
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.
Calories: 168kcalCarbohydrates: 24gProtein: 3gFat: 9gSaturated Fat: 1gSodium: 63mgPotassium: 197mgFiber: 3gSugar: 11gVitamin A: 25IUVitamin C: 2mgCalcium: 43mgIron: 1mg
Keyword Chocolate Zucchini Bread (Eggless, Vegan, Whole Wheat)