//Chocolate Zucchini Bread (Eggless, Vegan, Whole Wheat)

Chocolate Zucchini Bread (Eggless, Vegan, Whole Wheat)

chocolate zucchini bread partly sliced with one slice kept on top of the loaf on a white rectangular tray on a white marble backgroundchocolate zucchini bread partly sliced with one slice kept on top of the loaf on a white rectangular tray on a white marble background

A Chocolate Zucchini Bread that is moist, soft with a tender crumb and made with whole wheat flour. This is an easy eggless & vegan zucchini bread made with your regular pantry staple ingredients. The photos of this zucchini bread recipe is a proof enough to show you the fab texture.

chocolate zucchini bread partly sliced with one slice kept on top of the loaf on a white rectangular tray on a white marble backgroundchocolate zucchini bread partly sliced with one slice kept on top of the loaf on a white rectangular tray on a white marble background

About this recipe

Zucchini Bread is a sweet bread or sweet loaf made with baking staples like flour, fat, sugar and zucchini.

When I started testing an eggless and vegan version of the plain classic zucchini bread, I felt the texture and taste to be meh and boring. Perhaps zucchini bread made with eggs has a different flavor and taste as compared to the eggless versions.

Zucchini is bland so when added to bread it just tastes like a plain sweet bread with no added richness or flavors. Adding a fruit purée like pumpkin purée or apple sauce will give a better taste, but I wanted to share a recipe that can be made by everyone easily.

So I tested and developed further by adding some cocoa powder in the bread. I was in for a surprise after adding cocoa powder. It added a rich flavorful dimension to the bread and the chocolate flavors complimented the bread so well.

The taste, flavor and texture of the Chocolate Zucchini Bread was so good, that I thought of sharing the recipe for you all.

Ingredients you need

  • Whole Wheat Flour
  • Cocoa powder
  • Ground spices
  • Baking powder and baking soda
  • Walnuts or any nuts of your choice
  • Zucchini

Substitutions

  • Flour: Use all-purpose flour or pastry flour instead of whole wheat flour.
  • Zucchini: Can use both green zucchini as well as yellow zucchini
  • Nuts: Use nuts like pecans, almonds, pistachios, cashews or dry fruits like raisins, dried berries or chocolate chips.
  • Ground spices: You can skip any of the ground spices if you do not have them.
  • Pumpkin spice: Use 1 teaspoon pumpkin spice instead of adding ground spices separately.
chocolate zucchini bread sliced in four slices and the entire loaf and the slices are kept on a white rectangular tray on a white marble backgroundchocolate zucchini bread sliced in four slices and the entire loaf and the slices are kept on a white rectangular tray on a white marble background

How to make Chocolate Zucchini Bread

Preparation

1. Chop some walnuts and measure them. You will need ⅓ cup walnuts.

chopped walnuts in a traychopped walnuts in a tray

2. 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.

zucchini being gratedzucchini being grated

Sifting dry ingredients

3. Take 1.25 cups whole wheat flour and ¼ cup cocoa powder in a sieve.

1.25 cups whole wheat flour and ¼ cup cocoa powder in a seive1.25 cups whole wheat flour and ¼ cup cocoa powder in a seive

4. Add ½ teaspoon ground cinnamon powder, ½ teaspoon all spice or clove powder ¼ teaspoon ground nutmeg powder or 2 to 3 pinches, ¼ teaspoon dry ground ginger , 1.5 teaspoons baking powder, ¼ teaspoon baking soda and ⅛ teaspoon salt.

spice powder added to whole wheat flour and cocoa powder in a seivespice powder added to whole wheat flour and cocoa powder in a seive

5. Sift and set aside. Preheat oven at 190 degrees celsius for 20 minutes.

dry mixture of flour and spice powders in a bowldry mixture of flour and spice powders in a bowl

Mixing wet ingredients

6. In a mixing bowl take the 1 cup grated zucchini and ½ cup + 3 tablespoons raw sugar.

1 cup grated zucchini and ½ cup raw sugar + 3 tablespoons in a bowl1 cup grated zucchini and ½ cup raw sugar + 3 tablespoons in a bowl

7. Add 1 teaspoon vanilla extract or 1 teaspoon vanilla essence, ¼ cup sunflower oil or any neutral flavored oil and 2 tablespoons almond milk or water or any nut milk (cashew, almond or coconut). I have added almond milk.

vanilla and oil added to bowlvanilla and oil added to bowl

8. Mix very well.

wet batter mixture in the bowlwet batter mixture in the bowl

Making zucchini bread batter

9. Now add the sifted dry ingredients and the ⅓ cup chopped walnuts.

walnuts and wet batter mixture added to dry batter mixture in the bowl.walnuts and wet batter mixture added to dry batter mixture in the bowl.

10. Begin to fold the batter using the cut and fold technique with light pressure coming from the hands. Do not fold too vigorously.

folding the batter in the bowl with a spatulafolding the batter in the bowl with a spatula

11. Fold to a batter where all the ingredients have mixed evenly and the batter has a volume. This is a thick batter. If batter looks very thick or dry then add 2 tablespoons more almond milk. 

folded batter in the bowlfolded batter in the bowl

12. Pour the batter in a greased or well-oiled loaf pan. Tap the pan a couple of times on the counter-top and smoothen the top with a spatula.

batter in a greased or well-oiled loaf panbatter in a greased or well-oiled loaf pan

13. Bake in the preheated oven at 190 degrees for 55 to 60 minutes. Place the pan on the lower second rack if you have a 32 or 35 litre OTG. Use both the top and bottom heating elements.

preheated oven at 190 degrees for 55 to 60 minutespreheated oven at 190 degrees for 55 to 60 minutes

14. Do keep a check when baking, but only open the door after ¾ 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.

checking doneness of zucchini breadchecking doneness of zucchini bread

15. When the bread has completely cooled at room temperature, remove it gently from the loaf-pan. See the beautiful fluffy, dark crumb on the loaf. So good, isn’t it?

zucchini breadzucchini bread

16. Slice and serve. Wrap the remaining bread and store the chocolate zucchini bread in the refrigerator. You can even freeze it.

zucchini bread partly sliced with one slice kept on top of the loaf on a white rectangular tray on a white marble backgroundzucchini bread partly sliced with one slice kept on top of the loaf on a white rectangular tray on a white marble background

Expert Tips

  • On folding: Always fold the batter using the cut and fold method. Do not mix or overdo the folding. This will result in developing gluten in the batter than will make your bread dense in texture.
  • Leavening agents: Baking powder and baking soda are the two ingredients that help in leavening the batter. So do ensure that they are fresh and within their shelf-life.
  • Grating Zucchini: Thickly grate the zucchini. Do not finely grate as this can lead to the zucchini releasing more water in the batter making it liquid.
  • Consistency of the batter: Here the batter is a thick batter like that of a banana bread batter. Keep a note of this. If the batter becomes flowing or thin, then add 2 to 3 tablespoons flour and incorporate it gently into the batter.
  • Oven temperatures: Since this is a moist bread it takes more time to bake. Oven temperatures vary and in your oven it may take less or more time to bake.
  • Baking in convection ovens: Use the temperature of 180 degrees celsius for baking in a convection oven.
  • Cocoa powder: Use a good quality cocoa powder. Do not use dutch process cocoa powder.
  • Wheat flour: You can use the whole wheat flour that is available in US or even use the wheat flour that is used for making roti. Depending on the quality of flour and the water content in the zucchini, you may need to add 2 to 3 tablespoons of flour or almond milk if the batter looks very thick or has a medium consistency respectively.

More Awesome Sweet Breads

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A Chocolate Zucchini Bread that is moist, soft with a tender crumb and made with whole wheat flour. This is an easy eggless & vegan zucchini bread made with your regular pantry staple ingredients.

Prep Time 10 mins

Cook Time 50 mins

1 hr


Cuisine American

Course: Dessert

Diet: Vegan

Difficulty Level: Easy


Servings 1 loaf

Preparation

  • Chop some walnuts and measure them. You will need ⅓ cup walnuts.

  • 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.

Sifting dry ingredients

  • In a sieve, take whole wheat flour, cocoa powder, ground cinnamon powder, ground all spice 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.

  • Begin to fold the 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 the 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 for 55 to 60 minutes.

  • Do keep a check when baking, but only open the door after ¾ 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. Wrap the remaining bread and store the chocolate zucchini bread in the refrigerator. You can even freeze it.

Serving: 10slicesCalories: 168kcalCarbohydrates: 24gProtein: 3gFat: 9gSaturated Fat: 1gSodium: 63mgPotassium: 197mgFiber: 3gSugar: 11gVitamin A: 25IUVitamin B1 (Thiamine): 1mgVitamin B2 (Riboflavin): 1mgVitamin B3 (Niacin): 1mgVitamin B6: 1mgVitamin C: 2mgVitamin E: 2mgVitamin K: 1µgCalcium: 43mgVitamin B9 (Folate): 14µgIron: 1mgMagnesium: 40mgPhosphorus: 129mgZinc: 1mg

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