Summers are just about to hand over the season’s baton to autumn and I had this sudden urge to bake something with one of the season’s ingredients before bidding good bye to summer’s bounty. The courgettes or zucchini, as many of us know them, don’t seem to be a very popular vegetable with the kids. Actually, for some reason, children (and even some adults) seem to have a strong aversion for almost every green vegetable – broccoli, peas, spinach, courgettes, asparagus, okra, etc. At the age of four, my daughter began eating spinach after I convinced her that eating spinach would make her strong like her then favorite cartoon character ‘Popeye’. What stories we parents weave around food to make our kids eat healthy! The best way however, during the later stages is to camouflage these veggies with other foods. Some vegetables can be camouflage easily in baked foods such as cakes, bread and muffins. Adding chocolate will make it an absolute winner. And when you add oats to your baked goods along with this healthy stuff, you get to hit two birds with one stone. I dotted this dense and healthy bread with chocolate chips and turned it into a delicious treat for lunch pack and for snacking. Serve it slathered with some Nutella and you have breakfast bread that probably anyone would find hard to resist; although I have exceptions to that in my family itself.

So, before the blogosphere is bombarded with pumpkin and other winter squash recipes, a farewell post to the summer squash.

¼ C Granular Sugar

½ C Brown sugar

½ C Oil

2 Eggs

1 tsp Vanilla extract

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2 C Flour

1 C Oats plus some extra to sprinkle on the top

½ tsp Baking Soda

½ tsp Baking Powder

1½ C shredded Zucchini

1/3 C (+/-) Dark Chocolate Chips

¼ C Walnuts (finely chopped) plus extra to sprinkle over the top

2-3 tbsp milk

Preheat the oven at 180 degrees C. Prepare an 8 inch loaf pan by either oiling and dusting or lining it with parchment paper. Set aside.

In a mixing bowl, sift together the flour, baking soda, baking powder and then add in the oats. Set aside

Place both sugars in a smaller mixing bowl and add in the milk, oil, eggs and vanilla essence. Whisk till smooth.

Make a well inside the flour mix and pour in the wet mixture to it. Whisk till the batter just comes together. (The batter will look pretty thick at this point) Fold in the shredded zucchini and chocolate chips. Bake in the oven till a skewer inserted comes out clean (over an hour). Remove from the oven and allow it to cool in pan for 10 minutes. Remove from the pan and cool completely on a wire rack.

Notes: Since rolled oats are not easily available here, feel free to use sugar free granola instead.

Tip: The bread tastes great with Nutella

D3cIdf1410858654 You may also like to check out these posts…

Chocolate Chips Granola Muffins

Wheat Flour, Dates & Walnuts Carrot Cake

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  1. Ahhh I saw this on another blog not too long ago and was smitten! Your loaf looks absolutely gorgeous! Zucchini is one of those vegetables that is wonderful in baking. It adds so much moistness without flavor 🙂

    1. Hi Shibi! I am glad you liked the bread.
      Oil and its amount have been mentioned in the ingredient list. You seem to have somehow missed spotting it.

  2. I wouldn’t be able to resist to this crunchy on top soft inside bread! Looks delicious! I am going to feature your little coconut rolls on my site on Friday’s Social Weekend Party! If you have the time come and join again!

  3. Interesting to see how zucchini worked so well into the loaf. The only thing I do with it is slice and eat raw with rice. I also like the oats coating. Its back to the same; I can’t see your post. Thanks for coming over. At least that is an indication you have a recipe for me to see.

  4. Oh, what a beautiful, delicious use of zucchini! You have no idea how much I want a slice of that right now with my morning tea. YUM! And beautiful pictures, per usual. =)

  5. Yeah, my husband is one of those zucchini haters. But no worries as I’d be happy to eat this whole loaf by myself. It looks scrumptious!

    1. Thanks Harini!
      Among the summer veggies you can use bottle gourd but the water content of it is higher than zucchini so u may need to remove excess.
      Carrots are a good substitute for this cake.

  6. Hi Taruna! How are you my dear? Your website looks fabulous! Love the logo and the colour and the set up. Beautiful. I also love zucchini bread, and yours is just gorgeous. Love the addition of the granola like streusel on top. Thankfully, my kids all like green vegetables. I’m so glad because my favourites are broccoli and squash….and peas, I love peas! Hope you’ve been well. xx

    1. I am glad you tried it. However, no one in my family complained about experiencing any bitter after taste. I am wondering the reason why it happened with you. Maybe you can reduce the amount of zucchini for your next batch. 🙂

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