A healthier Chocolate Chip Zucchini Bread recipe made with greek yoghurt, honey and coconut oil. Freezer-friendly and perfect for school lunch boxes!
Hi there!! Well have I got a yummy recipe for you today. Ohhhh yes I do! Say hello to this gorgeously simple and deliciously tasty Chocolate Chip Zucchini Bread.
This bread is perfect for lunch boxes, afternoon tea… pretty much anything! It’s moist (thanks to the zucchini), has just the right amount of chocolatey-goodness, and can be frozen (that’s if it doesn’t get all gobbled up immediately!!).
My Chocolate Chip Zucchini Bread is naturally sweetened with honey (no refined sugars in this one!!). You could also use rice malt syrup if you prefer. Oooh and the greek yoghurt gives it the BEST flavour! I LOVE using yoghurt in my breads and muffins. Sooo, so good!!
If you’d prefer a plain zucchini bread, you can always leave the chocolate chips out. But please, please, pretty pleeeease don’t!! They give the bread such a delicious flavour and texture. For a healthier alternative, you could substitute them for cacao nibs… but seriously, it’s very hard to beat the good old chocolate chips!!
This Chocolate Chip Zucchini Bread needs to bake in the oven for around 40 minutes. I say ‘around’ because every oven is slightly different. I recommend checking it after 30 minutes and then keeping an eye on it. If you find that the top is browning too much, add some foil over the tin. Also, you’ll know that it’s ready when a skewer interred into the middle comes out clean (hehehe actually it may have some oozy gooey chocolate on it… but that’s fine!).
So there you have it! My healthier version of a Chocolate Chip Zucchini Bread! This one is a definite must-make (it’s also toddler-approved… which we all know is an achievement in itself!!!!).
OR… if you love a sweet loaf, my One Bowl Best Ever Banana Bread is always a fave!
Chocolate Chip Zucchini Bread - Conventional Method
A healthier Chocolate Chip Zucchini Bread recipe made with greek yoghurt, honey and coconut oil. Freezer-friendly and perfect for school lunch boxes!
Ingredients
- 1/2 cup (140g) greek yoghurt room temperature
- 1/3 cup (80g) melted coconut oil
- 1 tsp vanilla extract
- 1 egg
- 1/2 cup (170g) honey or rice malt syrup
- 1 cup grated zucchini
- 190 g plain flour
- 1/2 tsp bi-carb soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup (130g) chocolate chips
Instructions
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Preheat oven to 180 degrees celsius (fan-forced). Grease a 23cm X 13cm (approx) loaf tin and set aside.
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Place the greek yoghurt, coconut oil, vanilla extract, egg, honey and grated zucchini into a large bowl. Whisk together well and then set aside.
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In a seperate bowl, sift together the flour, bi-carb soda, baking powder and salt.
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Fold the flour mixture and the chocolate chips gently through the zucchini mixture.
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Bake for 40 minutes (check after 30). The bread is ready when a skewer inserted into the middle comes out clean.
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Allow to cool before slicing.
Recipe Notes
This Chocolate Chip Zucchini Bread can be stored at room temperature for 4-5 days in an airtight container.
It is also freezer-friendly.
The zucchini keeps this loaf beautifully moist.
Chocolate Chip Zucchini Bread - Thermomix Method
A healthier Thermomix Chocolate Chip Zucchini Bread recipe made with greek yoghurt, honey and coconut oil. Freezer-friendly and perfect for school lunch boxes!
Ingredients
- 1 cup zucchini
- 1/2 cup (140g) greek yoghurt room temperature
- 1/3 cup (80g) melted coconut oil
- 1 tsp vanilla extract
- 1 egg
- 1/2 cup (170g) honey or rice malt syrup
- 190 g plain flour
- 1/2 tsp bi-carb soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup (130g) chocolate chips
Instructions
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Preheat oven to 180 degrees celsius (fan-forced). Grease a 23cm X 13cm (approx) loaf tin and set aside.
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Chop the zucchini into thirds and place into the Thermomix bowl. Grate by pressing Turbo 5-10 times (or until finely grated).
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Add the greek yoghurt, coconut oil, vanilla extract, egg, and honey and mix on Speed 3, 5 seconds. Scrape down the sides of the bowl and repeat for a further 5 seconds.
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Add the flour, bi-carb soda, baking powder and salt and mix on Speed 4, 5 seconds ( or until just combined).
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Fold the chocolate chips gently through the mixture with a spatula.
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Bake for 40 minutes (check after 30). The bread is ready when a skewer inserted into the middle comes out clean.
-
Allow to cool before slicing.
Recipe Notes
This Chocolate Chip Zucchini Bread can be stored at room temperature for 4-5 days in an airtight container.
It is also freezer-friendly.
The zucchini keeps this loaf beautifully moist.
This is yummy! I will surely give it a try 🙂 Can’t wait for this one, want to taste it right now! I just hope that the loaf remains as fluffy as it is in the pictures!
Has anyone made this gluten free? Is it a straight substitution of flour?
Amazing!!! So so good!! So glad I found this recipe, thank you!!!
Thanks so much Lisa! xx