Easy Double Chocolate Zucchini Bread (Eggless) – delicious everyday dessert or breakfast.
Easy Double Chocolate Zucchini Bread is a really tasty one. If you didn’t know it, you wouldn’t guess there are no eggs inside. I added some dark brown sugar and instant coffee granules to enhance chocolate taste even more.
I’m always in search of good eggless dessert recipes. This one I made several times. First time I took it out of the oven too soon so it sunk in the middle. I investigated the matter on Google to find out what could be the reason for that. There could be many reasons for a caks to sink: it is either too much leavening, or old baking powder, too much liquid, overbeating the batter or wrong oven temperature. Since my bread seemed too moist I thought that was the reason.
So this time I let zucchini sit in a colander and squeezed the liquid out so it was a little bit better. I have to remind myself it is and eggless cake after all.
Easy Double Chocolate Zucchini Bread is delicious everyday dessert or breakfast.
- 1 1/2 cups grated zucchini
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup Greek yogurt
- 1/2 cup oil
- 1 cup dark brown sugar loosely packed, Muscovado
- 1/2 tsp instant coffee granules with or without caffeine
- 1 tsp vanilla extract
- 1/4 cup chocolate chips
Grate the zucchini and put in a colander. Let stand for 10 minutes. Squeeze the liquid out of zucchini.
Combine flour, cocoa powder, baking soda, baking powder and salt.
In a large bowl, mix together yogurt, oil, brown sugar, coffee granules and vanilla extract. Add grated zucchini and flour mixture. Mix until just combined. Stir in chocolate chips.
Pour batter into greased loaf pan. Bake in 350 F (180 C) preheated oven for about an hour. Insert a wooden skewer in the center of the bread to check whether it is done (the skewer should come out clean).
Cool completely on a wire rack before serving.