Chocolate Chip Zucchini Bread

• SZ2 cup shredded zucchini · loosely packed
• LE2 large eggs
• H1/2 cup honey
• NP1/2 cup nonfat plain Greek yogurt
• CO1/4 cup coconut oil
• PV2 tsp pure vanilla extract
• GC1 1/2 tsp ground cinnamon
• BS1 tsp baking soda
• KS1/2 tsp kosher salt
• AF1 cup all-purpose flour
• WW1 cup white whole wheat flour
• DC1/2 cup dark chocolate chips

Préparation

1. 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. 2

   Grate the zucchini, then squeeze it dry with paper towels to remove excess moisture.

3. 3

   In a large bowl, whisk together the eggs, honey, Greek yogurt, oil, and vanilla extract until smooth.

4. 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. 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. 6

   Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.

7. 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.