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We begin the 3rd week for Blogging Marathon today and my theme for next 3 days is “Kid Friendly recipes with Chocolate” for Kid’s Delight event. I know first hand how much my kid loves chocolate. I mentioned about his LOVE for all things chocolate a number of times here and so when I saw the theme with chocolates, I thought this what could be better than making more chocolate delicacies for my son.

Since all these recipes are going to Vaishali’s Kid’s Delight – Chocolate event, they have to be eggless. So for today’s chocolate delight, I made this “Double chocolate Zucchini Bread” from King Arthur flour site. The original recipe had eggs, but I used egg replacer to make it eggless.

Print Recipe
Double Chocolate Zucchini Bread Yum
Double Chocolate Zucchini Bread
Course breads
Cuisine american
Prep Time 20 minutes
Servings
x
Ingredients
  • 1 cup All-purpose Flour
  • 2/3 cup Whole-wheat pastry flour
  • 1/3 cup Cocoa Unsweetened powder
  • ½ tsp Espresso powder (optional, but recommended)
  • ½ tsp Baking Soda
  • ½ tsp Baking Powder
  • 1 tsp Salt
  • 2 tbsps Eggs water Replacer mixed with 6tbsps (or use 2 eggs or replace with 2 flax eggs)
  • 1/3 cup Honey
  • ½ cup Brown Sugar
  • ½ cup Vegetable Oil
  • 1 tsp Vanilla Extract
  • 2 cups Zucchini - unpeeled, shredded and slightly squeezed
  • 1 cup Chocolate chips (I used both white & semi-sweet chocolate chips)
Course breads
Cuisine american
Prep Time 20 minutes
Servings
x
Ingredients
  • 1 cup All-purpose Flour
  • 2/3 cup Whole-wheat pastry flour
  • 1/3 cup Cocoa Unsweetened powder
  • ½ tsp Espresso powder (optional, but recommended)
  • ½ tsp Baking Soda
  • ½ tsp Baking Powder
  • 1 tsp Salt
  • 2 tbsps Eggs water Replacer mixed with 6tbsps (or use 2 eggs or replace with 2 flax eggs)
  • 1/3 cup Honey
  • ½ cup Brown Sugar
  • ½ cup Vegetable Oil
  • 1 tsp Vanilla Extract
  • 2 cups Zucchini - unpeeled, shredded and slightly squeezed
  • 1 cup Chocolate chips (I used both white & semi-sweet chocolate chips)
Double Chocolate Zucchini Bread
Instructions
  1. Preheat oven to 350°F. Spray a 9"x5" loaf pan with cooking spray and set aside.
  2. In a large bowl, stir in eggs (egg replacer), honey, sugar, oil and vanilla extract until well combined.
  3. Next add salt, flours, cocoa powder, espresso powder (if using), baking soda, baking powder, mixing until well combined.
  4. Next add the shredded zucchini and chocolate chips. Mix until evenly distributed.
  5. Pour the batter into the prepared pan and bake for 65-75 minutes or until a cake tester inserted into the middle of the pan comes out clean.
  6. Cool the bread in the pan for 10-15 minutes before turning it over onto a wire rack to cool completely.
    Cool the bread in the pan for 10-15 minutes before turning it over onto a wire rack to cool completely.
Recipe Notes

Enjoy with a glass of milk as a snack or a quick breakfast. I store cake in a air-tight container in the fridge and this was my son's afternoon snack for almost a week.

Let's check out what my fellow marathoners have cooked up today for BM# 19.

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16 thoughts on “Double Chocolate Zucchini Bread”

  1. Oh my goodness that really looks so incredibly delicious..love how chocolaty that looks Pavani..I wish you parcel some for me..:)

  2. wow!!..super duper!!!!!!!!!!!!!feel like grabbing it rt away wonderful color..texture!..and thanks dear for linking to the event.

  3. Chocolaty decandence! I’ve been thinking of trying some sort of choco zucchini bread for sometime. Do u think some indian gourd vegetable could be used instead. Like lauki (bottle gourd) or chow chow

  4. Great combo of ingredients and KAF site has amazing recipes. The Chocolate-Zucchini bread has turned out great with egg replacer.

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