Description
Delicious and moist Chocolate Chip Zucchini Bread made with whole wheat flour, Greek yogurt, and shredded zucchini, perfect for a healthy twist on a classic treat. This quick bread combines warm spices and sweet chocolate chips for a flavorful snack or breakfast option.
Ingredients
Scale
Wet Ingredients
- 1.5 cups shredded zucchini (excess moisture squeezed)
- 1/3 cup oil or melted butter
- 1/2 cup honey
- 1/2 cup plain Greek yogurt
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 1/2 cups whole wheat flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- Pinch ground nutmeg
Add-ins
- 1/2 cup semi-sweet chocolate chips (or preferred chocolate chips)
Instructions
- Prep: Line the bottom of a 5×9 inch loaf pan with parchment and grease the sides. Preheat the oven to 360°F (182°C).
- Make batter: In a large mixing bowl, combine shredded zucchini, oil or melted butter, honey, Greek yogurt, eggs, and vanilla extract. Stir well until fully combined. In a separate medium bowl, whisk together whole wheat flour, cornstarch, baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet ingredients and fold together gently until just combined; a few lumps are okay. Carefully fold in the chocolate chips.
- Bake: Pour the batter into the prepared loaf pan and spread evenly. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Be sure to peel off the parchment paper to prevent sogginess on the bottom.
Notes
- Make sure to squeeze out excess moisture from the shredded zucchini to prevent the bread from becoming too wet.
- Do not overmix the batter; folding just until combined keeps the bread tender.
- You can substitute oil with melted butter for richer flavor.
- Chocolate chips can be replaced with nuts or omitted for a nut-free or chocolate-free version.
- Store the bread wrapped at room temperature for up to 3 days or refrigerate for up to a week.
