Chocolate Chip Zucchini Bread
Greek yogurt makes this chocolate chip zucchini bread recipe tender and moist. The most delicious way to use up zucchini!
Prep: 20 minutes
Cook: 50 minutes
Total: 1 hour 30 minutes
Servings: 10 slices (1 loaf)
Ingredients
- 2 cups loosely packed shredded zucchini about 2 small zucchini
- 2 large eggs
- ½ cup honey
- ½ cup nonfat plain Greek yogurt
- ¼ cup coconut oil melted and cooled, or canola oil or neutral oil of choice
- 2 teaspoons pure vanilla extract
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup all-purpose flour
- 1 cup white whole wheat flour or regular whole wheat flour
- ½ cup dark chocolate chips plus additional for sprinkling on top
Instructions
- Place a rack in the center of your oven and preheat to 325°F. Lightly coat a 9×5-inch loaf pan with nonstick spray, and line with parchment paper. Allow the two opposite sides of the parchment to overhang the edges of the pan so you can easily remove the bread later. Coat with nonstick spray once more.
- Grate and measure the zucchini, then squeeze it dry with a paper towels.
- In a large mixing bowl, briskly whisk together the eggs, honey, Greek yogurt, oil, and vanilla extract until smooth.
- Sprinkle the cinnamon, baking soda, baking powder, and salt over the top of the batter, then stir briefly to combine.
- Sprinkle the all-purpose and whole wheat flours over the top. With a rubber spatula or wooden spoon, stir just until the flour disappears.
- Fold in the zucchini and chocolate chips, just until incorporated. The batter will be very thick.
- Scrape the zucchini bread batter into the prepared pan and smooth the top. Decorate with a few chocolate chips.
- Bake the chocolate chip zucchini bread for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean (if you want to be precise, the bread should register 195° to 200°F on an instant-read thermometer).
- Let cool in the pan for 10 minutes, then carefully use the parchment to lift it onto a wire rack to cool completely. Slice with a serrated knife.
Notes
- Adapted from my Vegan Zucchini Bread
- TO STORE: Wrap the cooled loaf tightly or store it in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
- TO FREEZE: Freeze individual slices or the entire loaf, tightly wrapped, for up to 3 months.
- TO REHEAT: A quick 10 to 15 seconds in the microwave makes the chocolate chips soft and melty again.
Nutrition
Calories: 259kcalCarbohydrates: 39gProtein: 6gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 38mgSodium: 256mgPotassium: 187mgFiber: 2gSugar: 18gVitamin A: 106IUVitamin C: 5mgCalcium: 62mgIron: 1mg
