Eggless Zucchini Chocolate Chip Bread – Fudgy, decadent, and fluffy, this dessert is a Christmas treat with a veggie twist! This nutritious snack is perfect for your sweet tooth cravings without the guilt!

With zucchini season coming to an end, I love trying to incorporate this veggie into whatever I can. From pastas and soups in the summer to hearty bowls in the fall, zucchinis also work great in desserts!

With simple staple ingredients like cinnamon, chocolate chips, and aromatic vanilla, it’s a super succulent and soft bread. Enjoy it with some afternoon tea or as a midnight snack and indulge in the deliciousness — all without the guilt!

HOW TO MAKE EGGLESS ZUCCHINI CHOCOLATE CHIP BREAD:

1. Preheat! Preheat the oven to 350°F/180°C. Grease a 9″ x 5″ loaf pan with oil. Keep it aside.
2. Wet Ingredients! In a bowl, take oil, sugar, yogurt, milk, and vanilla essence and whisk them thoroughly. Add zucchini to it and mix again until the sugar dissolves completely. Don’t squeeze the zucchinis since we need its moisture during baking to keep the bread soft.
3. Dry Ingredients! Now, sieve all the dry ingredients (flour, baking powder, baking soda, salt and cinnamon powder) on top of the wet ingredients. This will aerate the mixture, making the bread fluffy. Mix this together until combined, it should be a thicker batter since the zucchini will release its moisture as it bakes since we haven’t squeezed out the water. In the end, add the chocolate chips and mix them gently.
   

   
   

   
4. Pour Batter! Pour the batter in the greased loaf pan. Garnish with some oats and chocolate chips.
5. Bake! Bake the bread in oven on the middle rack for 45-50 minutes. To test, if the bread is done, insert a tooth pick or a small skewer and if it comes out clean, the bread is ready.
   

   
6. Cool! Take the bread out and let it rest for 10 minutes. Now, remove the bread from the loaf pan and let it sit on the cooling rack for at least 20 minutes before cutting into pieces. Enjoy!

5 from 3 votes

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Eggless Zucchini Chocolate Chip Bread

Prep Time

20 mins

Cook Time

50 mins

Total Time

1 hr 10 mins

 

Eggless Zucchini Chocolate Chip Bread - fudgy, decadent, and fluffy, this dessert is a Christmas treat with a veggie twist! Enjoy this nutritious snack for your sweet tooth cravings and indulge in the deliciousness — all without the guilt!

Course: Dessert

Cuisine: American

Keyword: cake, eggless

Custom Category: Baked, Breads, Cakes, Desserts

Servings: 12 pcs

Calories: 192 kcal

Author: Nidhi Bothra

Ingredients

• 1 1/2 cup all purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp cinnamon powder
• 1/2 tsp salt
• 1 cup zucchini , grated (approx. 1 medium)
• 1/4 cup oil
• 2/3 cup brown sugar , or any granulated sugar
• 1/2 cup yogurt , or sour cream
• 1/4 cup milk
• 1 tsp vanilla essence
• 1/3 cup chocolate chips

Garnish:

• 1 tbsp chocolate chips
• 2 tbsp oats

Instructions

1. Preheat the oven to 350°F / 180°C.

2. Grease a 9" x 5" loaf pan with oil.  Keep it aside.

3. In a bowl, take oil, sugar, yogurt, milk, and vanilla essence and whisk them thoroughly. Add zucchini to it and mix again until the sugar dissolves completely. Don't squeeze the zucchinis since we need its moisture during baking to keep the bread soft. Also, you can use the entire zucchini, there is no need to peel it.

4. Now, sieve all the dry ingredients (flour, baking powder, baking soda, salt and cinnamon powder) on top of the wet ingredients. This will aerate the mixture, making the bread fluffy. Mix this together until combined, it should be a thicker batter since the zucchini will release its moisture as it bakes since we haven't squeezed out the water.

5. In the end, add the chocolate chips and mix them gently.

6. Now, pour the batter in the greased loaf pan. Garnish with some oats and chocolate chips.

7. Bake the bread in oven on the middle rack for 45-50 minutes. To test if the bread is done, insert a knife or a small skewer and if it comes out clean, the bread is ready.

8. Take the bread out and let it rest for 10 minutes.

9. Now, remove the bread from the loaf pan and let it sit on the cooling rack for at least 20 minutes before cutting into pieces. Enjoy!

Recipe Notes

• This bread can be stored in an air tight container for 2-3 days.
• You can toast or warm the bread before serving and enjoy it with butter or jam.

Nutrition Facts

Eggless Zucchini Chocolate Chip Bread

Amount Per Serving

Calories 192 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Cholesterol 2mg1%

Sodium 199mg9%

Potassium 94mg3%

Carbohydrates 30g10%

Fiber 1g4%

Sugar 13g14%

Protein 3g6%

Vitamin A 42IU1%

Vitamin C 2mg2%

Calcium 80mg8%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on and share your creation with me!