Eggless Chocolate Chip Zucchini Bread
April 28th, 2008 Madhuram Posted in Breads, Vegan Baking | 
Print This Recipe
| 28 Comments »
I was searching for zucchini recipes and found this one in Food Network’s site. It’s by Paula Deen. The original recipe yields 2 loaves, so I scaled down the ingredients to 50% to bake 1 loaf and used bananas to make it eggless.
Ingredients:
(PART 1)
All Purpose Flour 1.5 cups
Baking Powder 1/4 tspn
Baking Soda 1/2 tspn
Cinnamon 1/4 tspn ( I used even little because I’m not a big fan of cinnamon)
Salt 1/2 tspn
(PART 2)
Zucchini peeled and grated, 1 cup (I used 1 medium zucchini, the gratings measured nearly 1.5 cups)
Semi Sweet Chocolate Chips 1/2 cup (I used mini chocolate chips)
Pecans 1/2 cup, chopped
(PART 3)
Vegetable Oil 1/2 cup
Granulated Sugar 3/4 cup
Bananas 2 medium size, mashed
Vanilla essence 1 tspn
Procedure:
1. Pre-heat the oven at 350 F.
2. Combine ingredients in Part 1 and sieve them.
3. To this add the ingredients in Part 2.
4. Combine ingredients in Part 3 in a blender/or cream it using an electric hand mixer. I used my magic bullet blender to blend it. Add this mixture to the above dry ingredients and mix it well. You may add a little milk, if you feel that the mixture requires some more liquid. I had to add a couple of tablespoons of milk because I increased the quantity of zucchini.
5. Pour it in a greased bread loaf pan.
6. Bake it at 350F for 50 min or until a skewer inserted in the middle of the loaf comes out clean.
7. Cool the bread in the pan for 30 minutes before transferring it to a wire rack. Wait for another 30-45 minutes before slicing the bread.
The bread is very moist and tasty. Click the images for a bigger view.
My Notes:
1. This is similar to the carrot cake recipe, but uses zucchini and chocolate chips instead. Next time I will add both carrots and zucchinis.
2. I feel that the Magic Bullet Blender is very versatile. I bought it 2 years back to puree steamed vegetables and fruits in small quantities for my infant son. But it does a lot more. The recipe booklet which comes along with the blender is also very useful. I have made muffins and soups as mentioned in the recipe book and it has come out very well also. Even in the above recipe I add all the ingredients in Part 3 in the blender’s big jar and gave it a few pulses and it’s ready within few minutes. I find it more easy than using an electric hand mixer.
3. Use Vegan chocolate chips/carob chips to make this bread100% vegan.
You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
Tags: all purpose flour, baking powder, baking soda, banana bread, bananas, chocolate chip bread, cinnamon, eggless chocolate chip bread, eggless zucchini bread, electric hand mixer, granulated sugar, magic bullet blender, milk, pecans, salt, semi sweet chocolate chips, vanilla essence, vegetable oil, Zucchini, zucchini grated, zucchini recipes
October 8th, 2009 at 7:47 am
I came up with two great recipes of banana nut bread. Low fat and healthy. Key is to use very ripe bananas
I keep the banans in in a brown bag and leave it in pantry for few days. The skin shoukld be almost black and when you peel thay are not pelasant looking some times.
3 bananas + 3/4 cup brown sugar mash very well. Add 1/2 cup walnuts and 1/4 cup resins I used golden. 1 and 3/4 cup whole wheat flour. Two- three table spoon organic flex meal. 1/2 teaspoon baking soda and 1/2 tea spoon baking powder. 2 table spoon yogurt. 3-4 teaspoon olive oil. and baked in a greased pyrex bread pan at 335 for 20-25 minutes. toward the end i brushed 1 teasp of olive oil. Left in oven to cool for 15 more minutes. After cooling cut in slices and enjoy with icecream topping.
That’s one healthy loaf of bread Bindu. Thanks for sharing the recipe.
August 25th, 2009 at 12:05 am
If I just want to have bananas in the bread, what will be the measurement(like banana nut choc chip cake)
(no carrots, no zucchini)?
I’m sorry about the delayed reply. I’m just back from my vacation. You can simply omit the carrots/zucchini and keep the quantity of banana the same. I think it would bake a couple minutes earlier, so do the toothpick test a couple of minutes before the time mentioned in the recipe.
August 7th, 2009 at 11:18 am
I dont find zucchini in india. Can I skip it?
Yes, you can use grated carrots instead.
July 28th, 2009 at 10:00 am
[...] you make otherwise in the recipe, the end product tastes the same. For example my carrot cake and zucchini bread tasted similar. It was definitely very good, but we need some change [...]
February 18th, 2009 at 10:22 am
Did you use ripe bananas or regular fresh bananas?
Ripe bananas are preferred because it can be mashed well.
September 17th, 2008 at 9:14 am
My child is allergic to eggs and I found your site searching for recipes. I made your zucchini bread as I had a fresh one from our garden. I subbed raisin for the choco chips and added coconut. It is really good. I think I should have added a little milk as you suggested since the bread seems to be a little more dense than it should (almost too moist, like not done enough). However, the combo of raisins, pecans and coconut w/the banana and zucchini make this such a healthy treat. And, my daughter loves it! Thanks!!
You’re welcome Juniper. You can also add grated carrots to make it even more healthy.
August 2nd, 2008 at 4:49 pm
So flipping delicious!!! MMMMMMMMMMMMM Thank you thank you It’s in the oven now, and it’s wonderful with butter spread on top, or cream cheeze icing! (half a brick of plain cream cheeze mashed, add icing sugar to taste)
May 27th, 2008 at 1:39 pm
Awesome recipe.. I am always looking for eggless recipes.. I only wish I had seen this 15 mins ago as I already made a zuccini carrot bread with egg substitue and am sure it wont come this good