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 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