Chocolate Chip Zucchini Bread
This moist zucchini bread uses Greek yogurt and honey to stay perfectly tender with plenty of dark chocolate in every bite.
recipesbynani.comThis zucchini bread is a favorite way to use up the summer harvest. It is lightly sweetened with honey, and using Greek yogurt instead of butter keeps the texture wonderfully plush and rich.
The secret to success here is squeezing the liquid out of your shredded zucchini before adding it to the batter. This one simple step keeps your loaf from getting gummy and ensures it bakes up with a beautiful, tall top.
🧺 Ingredients
- 2 cups grated zucchini
- 2 large eggs
- 1/2 cup honey
- 1/2 cup Greek yogurt
- 1/3 cup coconut oil or neutral oil
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 3/4 cup dark chocolate chips
👩🍳Instructions
- 1
Preheat your oven to 325 degrees Fahrenheit. Grease a 9 by 5 inch loaf pan, then line it with parchment paper leaving a little overhang on the sides for easy lifting.
- 2
Grate your zucchini and place it onto a few paper towels. Squeeze it tightly until you have removed as much water as possible.
- 3
In a large bowl, whisk the eggs, honey, Greek yogurt, oil, and vanilla extract until the mixture is smooth.
- 4
Sprinkle in the cinnamon, baking soda, and salt, whisking them into the wet ingredients.
- 5
Add both the all purpose and whole wheat flours, stirring just until the flour disappears to avoid overmixing.
- 6
Gently fold in the squeezed zucchini and the dark chocolate chips.
- 7
Pour the batter into your prepared pan and smooth the top. You can sprinkle a few extra chocolate chips on top if you like.
- 8
Bake for 50 to 60 minutes. The bread is done when a toothpick inserted into the center comes out clean and the top springs back when touched.
- 9
Let the bread cool in the pan for 10 minutes before lifting it out onto a wire rack to cool completely before slicing.
💡 Tips
Store this bread in an airtight container at room temperature for up to three days or in the refrigerator for a week. It also freezes well if you slice it first and wrap individual pieces in plastic wrap.
Made this recipe? Let us know how it went.
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