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Zucchini and Carrot Chocolate Nut Bread

Soft and Moist healthy Zucchini and Carrot Bread Recipe with Whole Wheat Flour | Learn how to make Eggless Zucchini and Carrot Chocolate Nut Bread
5 from 4 votes
Prep Time 15 mins
Cook Time 50 mins
Course Desserts
Cuisine International


  • Oven/OTG/Microwave Convection Oven


  • 1 Carrot(Medium Size)
  • 1 Zucchini (Medium Size)

Dry Ingredients

  • 2 Cups Whole Wheat Flour
  • ¼ Cup Cocoa Powder
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • 1 Cup Raw Cane Sugar or castor sugar, see recipe for details
  • ¼ tsp Salt
  • ½-1 Cup Finely chopped nuts(walnuts/pecan)

Wet Ingredients

  • ½ Cup Olive Oil
  • ¼ Cup Sour Cream/Yogurt
  • 1 tbsp Vanilla Essence

For Buttermilk

  • 100 ml Milk
  • 1 tbsp Vinegar


  • Preheat oven to 350°F or 180° C.
  • Grate carrot and zucchini. Squeeze extra water from veggies and keep aside. It should be about 1 cup to ¾ Cup.
  • Sieve together whole wheat flour, baking soda, baking powder, cocoa powder, and salt.
  • 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.I have used 9"X 5" loaf pan (about 3 " tall).
  • Bake for 50-60 minutes in a preheated 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.
  • Cut bread when it completely cools down.
  • Store in an airtight container.

To bake in OTG

  • Preheat oven at 180°C with both rods and fan on, for uniform baking.
  • Bake for about 50-60 mins.

To bake in Microwave Convection Oven

  • Preheat oven at 180°C.
  • Bake for 60 mins, check after 50 mins, if top starts to brown, cover with aluminium foil and bake for another 10-15 mins. It may take extra 10 mins to bake bread in microwave convection oven.


You can use a combination of Whole Wheat Flour and All Purpose Flour.
Add Castor Sugar in recipe inplace of Raw Sugars mentioned in the main post.
Do not overbeat the batter. Just mix it . Batter should be thick not runny or like cake batter.
To freeze bread, cut in slices and store slices separated by parchment paper in a freezer friendly air-tight container or zip lock bag.
Thaw in refrigerator before using it.
Instead of loaf pan, you can bake it in any square(8" X 2" ) or round tin(9'X 2") cake pan also.
You can make muffins also, with the same batter. It gives 12 muffins of regular size. Bake at the same temperature, for 15-20 mis.
Keyword Zucchini and Carrot Chocolate Nut Bread, Zucchini and Carrot Nut Bread
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