This whole wheat egg-less bread is moist, healthy loaded with the goodness of zucchini and carrot and ohhh so chocolaty and loads of pecans for the right crunch. I bake quick breads or muffins quite often as these need less oil or butter, are packed with nutrients(fruits veggies), nuts or dried fruits. Best for quick breakfast with a glass of milk or to be packed in kidoos lunch boxes. I usually make chocolate zucchini bread but this time added a carrot along with it. If you don’t want to add carrot, add 2 grated zucchinis. One of the best ways to feed zucchini to fussy kids. My kids love this so much and a little secret shhh.. they still don’t know that I add veggies to this bread ;)!! Another perfect egg-less bread recipe from my collection. Do check Eggless Double Chocolate Banana Bread recipe.
Let’s get to what we need and how I make this oh so delicious and healthy bread.
Preparation Time: 15 min
Baking Time: 50-60 mins
Whole Wheat Flour– 2 Cups
Cocoa Powder– 1/4 Cup
Castor Sugar*– 1 Cup
Sour cream– 1/4 Cup
Apple Cider Vinegar– 5 ml
Pecans and Walnuts– 1/2 Cup
Olive Oil–1/4 Cup
Baking Soda– 1/2 Tsp
Baking Powder– 1 Tsp
Vanilla Essence– 1 Tbsp
Salt– 1/4 Tsp
*You can use Brown Sugar instead of castor sugar.
Preheat oven to 350°F or 180° C.
Sieve together whole wheat flour, baking soda, baking powder, cocoa powder, and salt.
Grate carrot and zucchini. Squeeze extra water from veggies and keep aside.
Chop the nuts(pecans and walnuts) finely.
Prepare buttermilk. Add apple cider vinegar in milk and keep aside. Do not stir it.
Beat oil and sugar in a bowl, till sugar dissolves.
Add vanilla essence, sour cream and mix well.
Add grated carrots and zucchini.
Add sieved flour along with buttermilk and fold the batter. Don’t overmix it. Also, don’t add all the buttermilk, just the right amount to get a thick lumpy batter as carrots and zucchini will leave water will baking.
Fold in half of the chopped nuts.
Transfer the batter to a well greased and dusted loaf pan. Top with the remaining chopped nuts.
Bake for 50-60 minutes in a pre-heated oven at 350°F or 180°C. After 45 minutes, check for the doneness by inserting a toothpick in the center of the bread. If it comes out clean bread is done. If there is batter sticking to it and top seems to be done, cover the pan with an aluminum foil and bake for another 10-15 minutes.
Once done, take out of the oven, leave on the counter for 5 minutes and then carefully transfer the bread on wire rack to cool.
Let the bread cool completely. Don’t be in a rush to cut the warm bread!! I know the aroma of baked bread will make you lose out all the patience as everybody wants to have a piece of it as soon as it is out of the oven!!
Enjoy the bread with a cup of hot chocolate, coffee. Kids will love it with some chocolate fudge topping. My kids love it this way!!
Do make this healthy nutritious and yummy bread and give me your feedback in the comments section about the recipe. Follow the blog for more such yummy and healthy recipes.
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