Eggless Zucchini Cake With Chocochips

Eggless Zucchini Cake With Chocochips is an eggless and healthy cake made with whole wheat flour, oats, zucchini and chocochips. It is a perfect healthy accompaniment with tea or coffee. It is enjoyed by kids in their lunchboxes or a small afterschoolsnack.  The flavor of cinnamon and chocolate enhances the taste of the cake. We love this cake and I find it a very healthy and tasty way of making my son eat zucchini. You can also use a mix of zucchini and carrot in the cake.

This Christmas bake treat your family and friends with this healthy cake!!

Happy Healthy Baking!!

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Eggless Zucchini Cake With Chocochips

Eggless Zucchini Cake With Chocochips is an eggless and healthy cake made with whole wheat flour, oats, zucchini and chocochips. It is a perfect healthy accompaniment with tea or coffee. It is enjoyed by kids in their lunchboxes or a small afterschoolsnack. 

Course Breakfast, Dessert, hightea

Cuisine Global

Keyword afterschoolsnack, baking, breakfast, cake, dessert, eggless, greenveggie, hightea, kids, Sweet, zucchini

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Servings 14 slices

Calories 178kcal

Ingredients

• 1 cup wheat flour
• 1/2 cup oats powdered (I have ground quick oats in the grinder)
• 1/4 tsp salt
• 1/2 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon powder
• 1/2 cup oil
• 5 tbsp chocochips
• 1/2 cup sugar
• 1/4 cup milk
• 1/4 cup yogurt
• 2 cup zucchini grated

Instructions

• Sift together the dry ingredients -  whole wheat flour, powdered oats, salt, baking powder, baking soda, cinnamon powder for three times.
  
• In a large mixing bowl add oil and sugar. 
  
• Add milk and yogurt.
  
• Beat them with a hand whisk until sugar dissolves and the mixture becomes light.
  
  
• Gradually add the dry ingredients in two batches. Mix them slowly.
  
• Add the grated zucchini. 
  
• Mix it gently.
  
• Fold in the chocolate chips
  
• Pour the mixture in the greased and dusted baking pan. (I have used a 8 inch rectangular pan).
  
• Bake in the preheated oven @ 180 C for 45-50 minutes.
  
• Remove the baked tin and unmold and cool on the wire rack. Once the cake is cool, cut into pieces and serve.  You can refrigerate the cake for a week. Whenever serving just warm it in a microwave for 15 sec and serve. 
  

Nutrition

Calories: 178kcal | Carbohydrates: 20g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 143mg | Potassium: 132mg | Fiber: 1g | Sugar: 10g | Vitamin A: 49IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 1mg