Greek yogurt chocolate chip zucchini bread
Got more zucchini than you know what to do with? Then make this Greek yogurt chocolate chip zucchini bread. It's adult and kid-approved!
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
- 1 and 1/2 cups white whole wheat flour can substitute with all-purpose
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 cup one small container plain non-fat Greek yogurt
- 1 and 1/2 teaspoons vanilla extract
- 1 large egg
- 1/3 cup coconut oil
- 2 tablespoons honey
- 3 tablespoons unsweetened applesauce
- 1/2 cup lightly packed brown sugar
- 2 cups grated zucchini
- 1/2 cup chocolate chips
Preheat your oven to 325 degrees F. Generously grease a standard loaf pan and set aside.
In a large bowl, whisk together the flour, baking soda, salt and cinnamon. Set aside.
In a medium sized bowl, mix together the yogurt, vanilla, egg, coconut oil, honey, applesauce and brown sugar.
Transfer the wet mixture into the large bowl with the dry ingredients and mix until a few dry streaks remain. Add the grated zucchini. Fold in the chocolate chips. Do not overmix the batter.
Transfer the batter to your prepared baking pan and bake in your preheated oven for 40-50 minutes or until a toothpick inserted in the center comes out clean. Bread should be cooled before serving.
Bread should be stored in an airtight container and stored in the refrigerator and will last for about a week. If left on the counter, it will only last a few days and will most likely get soggy.
Source: Ever so slightly adapted from Chelsea's Messy Apron