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!
Preheat the oven to 350°F / 180°C.
Grease a 9" x 5" loaf pan with oil. Keep it aside.
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.
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.
Now, pour the batter in the greased loaf pan. Garnish with some oats and chocolate chips.
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.
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!