Wednesday, 22 July 2009

Chocolate Zucchini Bread

chocolate zucchini bread
So yes, I am still making my way through zucchini's!! I have always wanted to try zucchini bread, somehow never getting around to making it either vegan or pre-vegan. It's not normally chocolate but plain and spiced with cinnamon and allspice, the zucchini adding moistness but no flavour, like carrot cake. However, I saw this chocolate version and it looked so good I had to try it. I also saw online another method for replacing eggs using xanthan gum and I've been wanting to test out so this seemed like a good time.

Well, the new egg replacer worked brilliantly - the cake held together, rose and was really moist without any 'gumminess' or strange taste. The bread had the texture of brownies and even got that crackly skin on top that brownies get. However, this recipe still added the cinnamon and allspice as well as chocolate and I really wasn't liking that flavour combination. I think the cinnamon would work on it's own but the allspice was too strong and added a bitterness - not good. I would certainly make it again without the spices and can't wait to try this method for replacing eggs in other things - like proper brownies :)

227g shredded raw zucchini
140g plain flour
45g unsweetened cocoa powder
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
120ml vegetable oil
100g caster sugar
105g light brown sugar
1 tsp vanilla extract
125g plain chocolate chips

Egg Replacer: This is to replace 2 eggs.
1 Tbsp corn starch (corn flour)
1 Tbsp potato starch
1/4 tsp baking powder
1/8 tsp xanthan gum
2 tsp vegetable oil
scant 1/2 cup water

Slowly whisk in the oil and water to the other ingredients until well combined and a bit frothy.

Preheat the oven to 350F/180C and grease a 9x5x3 in loaf pan. Set aside. Grate the zucchini using a medium grater - I used a food processor with a grate attachment, much easier! In a large bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside. Whisk together the oil, sugars, egg replacer and vanilla until well blended. Due to the xanthan gum it will get rather gloopy but don't worry, it works in the end :)

Fold in the grated zucchini then the flour mixture, stirring until just combined. Fold in the chocolate chips. Scrape the batter into the prepared pan and bake for about an hour. It should be risen and a toothpick should come out clean (crumbs ok). Place on a wire rack to cool for 10 minutes, then remove the bread from the pan to cool completely.

Sources: Joy of Baking
Egg Replacers


  1. We have A LOT of courgettes (zucchini) at the allotment (and in the kitchen) at the moment, and I'm a total chocaholic, so my eyes lit up when I saw this post! Thank you! I'll be trying this soon! THEN I'll get back to trying to lose weight...

  2. Yes it sure is courgette season isn't it??? I am trying to post anything I can involving them and I still have 2 very large ones in the fridge! (Many thanks to my garden growing friends!) Good thing they are so good :)

    -sorry for the late posting of comment, was away for the weekend :)


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