Chocolate Zucchini Bread

When we organised the potluck for Holi few weeks ago, I had some zucchini and yellow squash leftover. So what to do but use it up. Thankfully, all the girls in our group are very open to experimenting with new flavours. We followed the theme of English Breakfast and initially my plan was to make savoury scones but by then I had used up peppers, broccoli etc in salads.

Chocolate Zucchini Bread

Health and taste with low sugar, whole wheat and zucchini

I love zucchini in most of my food, the taste is very neutral and makes it easy to be added to any type of food. Since everyone in my group loves bakes, it was no brainer to use that zucchini to bake some quickbread.

I wasn’t expecting the tremendous response this bread got. They just couldn’t stop gushing about it. Some of them even tried it out before I could post the recipe here. I made quite a few changes based on what was available with me and reduced sugar by  1/4 cup and used jaggery powder instead of brown sugar or granulated white sugar.

Chocolate Zucchini Bread

It is perfect for breakfast with mild sweetness

The bread was moist, soft with barely a hint of zucchini and perfect for breakfast. The sweetness was mild and pleasant. A must bake at least once for all you chefs out there.

yields 1 loaf of bread Conversion Chart Print

Chocolate Zucchini Bread

Ingredients

cup of grated zucchini and yellow squash
1 cup of whole wheat flour
½ cup of cocoa powder
1 teaspoon of baking soda
½ teaspoon of baking soda
¼ teaspoon of salt
½ teaspoon of ground all spice powder or garam masala
¼ teaspoon of ground cinnamon
¼ cup of oil
¼ cup of unsweetened apple sauce
¾ cup of jaggery powder
6-8 tablespoons of home-made curd
1 teaspoon of vanilla extract
¼ cup of chocolate chips
¼ cup of tutti-fruiti and chopped dried cherries

Preparation

1.Preheat oven to 180°C. Line and grease an 8X4 inch loaf pan.
2.In a large mixing bowl combine flour, cocoa powder, baking soda, baking powder, salt, all spice powder and cinnamon. In another large bowl beat together oil, apple sauce, jaggery powder, curd and vanilla extract. Fold in the grated zucchini and squash in the wet ingredients bowl.
3.Now add dry ingredients and mix gently till combined. Fold in chocolate chips, tutti-fruiti and dried cherries. Pour the batter in prepared pan and bake for 60-65 minutes or until the toothpick inserted comes out clean. Transfer the pan to a wire rack and allow it to cool completely. Slice it and enjoy when cold.

Notes

Recipe loosely adapted from Eggless Cooking.

I substituted based on what was available in my pantry. You can follow as per your preference or from the original recipe.

Chocolate Zucchini Bread

Chocolate Zucchini Bread