Chocolate Chip Zucchini Bread
Greek yogurt creates a tender, moist crumb in this classic quick bread. Studded with dark chocolate chips, this loaf utilizes shredded zucchini for a soft texture, making it a versatile option for breakfast or a sweet snack.
Ingrédients
- 2 cup shredded zucchini · loosely packed
- 2 large eggs
- 1/2 cup honey
- 1/2 cup nonfat plain Greek yogurt
- 1/4 cup coconut oil
- 2 tsp pure vanilla extract
- 1 1/2 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup all-purpose flour
- 1 cup white whole wheat flour
- 1/2 cup dark chocolate chips
Préparation
- 1
Preheat the oven to 165°C. Prepare a 9×5-inch loaf pan with nonstick spray and line with parchment paper, ensuring it overhangs the sides for easy removal.
- 2
Grate the zucchini, then squeeze it dry with paper towels to remove excess moisture.
- 3
In a large bowl, whisk together the eggs, honey, Greek yogurt, oil, and vanilla extract until smooth.
- 4
Sprinkle the cinnamon, baking soda, and salt over the mixture, then stir briefly. Add the flours and stir with a rubber spatula or wooden spoon until the flour is just incorporated.
- 5
Fold in the shredded zucchini and chocolate chips. Transfer the thick batter into the prepared loaf pan and smooth the top, adding extra chocolate chips if desired.
- 6
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- 7
Cool in the pan for 10 minutes, then lift the bread out using the parchment paper and place it on a wire rack to cool completely before slicing.